Chicken and Chickpea Curry

Chicken and Chickpea Curry

By Glenisk


21 Count


442 Calories

Total Time

35 Mins


4 Servings


Curry Ingredients:

3 cloves garlic peeled and chopped 
1 fresh chilli chopped finely  
1 thumb sized piece of fresh root ginger peeled and grated 
1 large onion chopped 
1 tablespoon sunflower oil 
1 heaped tablespoon madras, korma, or balti curry paste depending on heat preference 
2 large chicken breasts cubed 
1 sweet potato peeled and cut into large chunks 
1 tin chopped tomatoes 
½ tin light coconut milk 
1 tin cooked chickpeas drained
1 tsp salt 

Tomato Chilli Salsa Ingredients:
2 large tomatoes chopped 
1 fresh chilli chopped finely 
1 bunch fresh coriander chopped 
1 small shallot or red onion peeled and finely chopped 
1 lime, ­zest and juice 
Pinch salt   

Minted Cucumber Raita: 

500g Glenisk Organic Greek Style Natural Yogurt 
1 cucumber peeled and grated 
Handful fresh mint chopped 
1 clove garlic crushed 
Pinch salt and pepper 

From Glenisk

Organic Greek Style Natural Yogurt Where to Buy

Nutritional Information (per serving)

Chicken and Chickpea Curry


  1. Cook garlic, chilli, ginger and onion in sunflower oil for about 5 minutes on a gentle heat until softened. 
  2. Add curry paste and cook for a couple of minutes until fragrant.
  3. Put chicken and sweet potato into pan and cook over high heat stirring until starting to colour on the outside. 
  4. Add tomatoes, coconut milk, chickpeas and seasoning.  
  5. Stir well and allow to simmer gently for 15-­20 minutes until sweet potatoes are tender. 
  6. Turn off heat and allow to sit. 
  7. Mix salsa and raita ingredients in small bowls and set aside for flavours to develop. 
  8. Serve the curry with steamed rice and accompaniments with poppadums and naan bread on the side.
Glenisk family portrait


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