Fragrant Chicken Curry with Chickpeas and Basmati Rice

Fragrant chicken curry with chickpeas and basmati rice is an easy dinner with warm spices, a creamy sauce and simple prep. Chickpeas make it filling, coconut milk rounds out the sauce, and basmati rice keeps the whole plate balanced.

Quick dinner · 30 minutes

This curry keeps the method practical: rinse the rice, build the sauce in one deep pan, then let the chicken simmer until tender. Briefly frying the curry powder before adding liquid gives the dish a deeper aroma without adding extra work.

Recipe

Fragrant Chicken Curry with Chickpeas and Basmati Rice

A rich, aromatic and easy dinner with chicken, chickpeas, coconut milk and fluffy basmati rice.

Prep time: 30 minutes Serves: 2 Difficulty: easy (2/5)

Ingredients

• 250 g chicken breast
• 200 ml coconut milk or cooking cream
• 200 g drained canned chickpeas
• 150 g chopped canned tomatoes
• 1 onion
• 2 cloves garlic
• 1 tablespoon curry powder
• 150 g basmati rice
• 2 tablespoons oil
• salt and pepper

Method

1. Rinse the basmati rice well under running water. Place it in a pot, add 300 ml cold water and a pinch of salt. Cover and bring to a boil, then reduce the heat to the lowest setting and cook for 10 minutes. Remove from heat and leave covered for 5 minutes.
2. Cut the chicken into small cubes. Finely chop the onion and garlic, then rinse and drain the chickpeas.
3. Heat the oil in a large deep pan. Add the onion and cook for 3 to 4 minutes. Add the garlic and curry powder, then stir for 1 minute.
4. Add the chicken cubes and cook for 4 to 5 minutes, until coloured on all sides.
5. Add the chopped tomatoes, chickpeas and coconut milk. Stir, season with salt and pepper, bring to a boil, then reduce the heat and simmer for 12 to 15 minutes until the sauce thickens and the chicken is fully cooked.
6. Fluff the basmati rice with a fork, divide between plates and top with the chicken curry.

Tip: Briefly frying curry powder in oil before adding liquid helps release its aroma.

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Frequently Asked Questions

Can I use cooking cream instead of coconut milk?

Yes. Cooking cream makes the curry milder and more classic, while coconut milk gives it a warmer, slightly sweeter flavour.

Should canned chickpeas be rinsed?

Yes, it is best to rinse and drain them. This removes the liquid from the can and keeps the sauce cleaner in flavour.

How do I make curry powder taste stronger?

Fry it briefly in oil with the garlic before adding tomatoes and coconut milk. This helps the spices bloom and gives the sauce more depth.

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