Best 10 Curry Chicken Breasts With Chickpeas And Spinach Recipes

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Curry chicken breasts with chickpeas and spinach is a flavorful and nutritious dish that is perfect for a quick and easy weeknight meal. The combination of tender chicken, creamy chickpeas, and vibrant spinach creates a satisfying and balanced dish that is packed with protein, fiber, and vitamins. This recipe is also versatile and can be easily customized to suit your preferences, making it a great option for both novice and experienced cooks. Whether you are looking for a hearty and comforting meal or a lighter and healthier option, this curry chicken breasts with chickpeas and spinach is sure to satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH



Curry Chicken Breasts With Chickpeas and Spinach image

This entire dish is built for flavor - and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they'll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.

Provided by Kay Chun

Categories     dinner, quick, weeknight, beans, poultry, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup all-purpose flour
4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2-inch thick
Kosher salt and black pepper
1/4 cup canola oil
2 tablespoons Madras curry powder
1 (15-ounce) can chickpeas, rinsed
2 tablespoons unsalted butter
1 tablespoon fresh lime juice, plus wedges for serving
4 ounces baby spinach (about 4 packed cups)
Chopped fresh cilantro (optional)

Steps:

  • Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
  • Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.

CHICKPEA AND CHICKEN CURRY



Chickpea and Chicken Curry image

This chickpea and tomato based curry has a variety of spices which you can modify based on your preferences, chicken is easily added to this dish, but can also be left out. Usually served with a scoop of thick natural yoghurt to counterbalance the heat.

Provided by Ilonav83

Time 30m

Yield Serves 2

Number Of Ingredients 12

1 medium onion
2 cloves of garlic
1 teaspoon of chili powder
1 teaspoon of tumeric
0.5 teaspoon of ground ginger
0.5 teaspoon of ground cumin
1 teaspoon of fine table salt
200 grams of chickpeas
200 grams of chicken breast (optional)
One tin of chopped tomatoes
One tablespoon of vegetable oil
0% Greek yoghurt for serving (optional)

Steps:

  • Add onion and garlic to hot oil and stir over a medium heat until soft.
  • Add chilli powder, salt, tumeric, ginger, and cumin. Stir over medium heat for 1 minute.
  • Add chicken, ensure the chicken is cooked and well coated in the spice mixture.
  • Add chickpeas and undrained tomatoes and let simmer over low heat for 10 to 15 minutes. (If tomato juices evaporate too quickly, add a little water)
  • Once done, divide the mixture into deep dishes or bowls and add a scoop of yoghurt if desired.

SPINACH AND CHICKPEA CURRY



Spinach and Chickpea Curry image

Spinach and chickpeas are a popular combination, and this one has an Indian twist. I love this as a side-dish with Fairy Nuff's Recipe #86753

Provided by Daydream

Categories     Spinach

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons vegetable oil
2 garlic cloves
1 onion, roughly chopped
2 tablespoons medium indian curry paste
1 tablespoon black mustard seeds
1 lb potato, cut into small cubes
1 lb frozen leaf spinach, thawed
1 (14 ounce) can chickpeas, drained
8 ounces paneer cheese, cubed (can substitute halloumi cheese)
1 tablespoon lime juice
salt and pepper
fresh cilantro, to garnish

Steps:

  • In a large heavy-based saucepan, heat the oil over medium heat and then add the garlic and onion.
  • Cook, stirring frequently, for about 5 minutes or until the onion begins to soften.
  • Add the curry paste and mustard seeds, stir to mix, and cook a further minute.
  • Add the potatoes with 2 cups water, bring to the boil, then reduce heat and simmer gently, uncovered, for around 20 minutes or until the potatoes are almost tender and most of the water has evaporated - it is a good idea to stir occasionally.
  • While the potatoes are cooking, press as much liquid as possible out of the spinach through a sieve, then chop roughly.
  • Add the chickpeas and spinach to the potato mixture.
  • Cook for a further five minutes, until the potatoes are tender, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
  • It may be necessary to add a splash more water, but take care the mixture does not become too wet.
  • Stir in the paneer cheese and lime juice, and heat through gently.
  • Season with salt and pepper to taste, and serve garnished with chopped cilantro.

LEMON-SPICED CHICKEN WITH CHICKPEAS



Lemon-spiced chicken with chickpeas image

A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 10

1 tbsp sunflower oil
1 onion , halved and thinly sliced
4 skinless chicken breasts , cut into chunks
1 cinnamon stick , broken in half
1 tsp ground coriander
1 tsp ground cumin
zest and juice 1 lemon
400g can chickpea , drained
200ml chicken stock
250g bag spinach

Steps:

  • Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
  • Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
  • Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 1.03 milligram of sodium

CHICKPEA AND CHICKEN CURRY



Chickpea and Chicken Curry image

This is a delicious, fast and easy meal that makes great leftovers for lunch too! Serve with rice.

Provided by Claudia

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 large onion, diced
1 (6 ounce) skinless, boneless chicken breast half - cut into cubes
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 tablespoon ketchup
½ (6 ounce) can tomato paste
1 tablespoon lemon juice
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup water, or as needed
4 sprigs cilantro for garnish

Steps:

  • Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the garbanzo beans, ketchup, tomato paste, lemon juice, salt, black pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes. Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 27 g, Cholesterol 24.2 mg, Fat 5.6 g, Fiber 5.6 g, Protein 14.2 g, SaturatedFat 0.9 g, Sodium 1027.6 mg, Sugar 5.2 g

CHICKEN AND SPINACH CURRY



Chicken and Spinach Curry image

A wonderful way to use spinach, cooked with the chicken and flavoured with chillies and spices. My daughter eats this so often she has muscles like Popeye--it's good.

Provided by Brian Holley

Categories     Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 20

3 lbs chicken, jointed and skinned
1 teaspoon turmeric
1 teaspoon ground fennel
1 teaspoon ground coriander
1/2 teaspoon chili powder
4 tablespoons oil
2 medium onions, chopped
1 inch piece fresh ginger, grated
3 garlic cloves, crushed
1 1/2 teaspoons salt
3 fluid ounces water
2 ounces butter
2 garlic cloves, chopped
8 curry leaves
1/2 teaspoon cumin seed
1/2 teaspoon fennel seed
2 dried red chilies, chopped
1 lb fresh spinach or 8 ounces frozen chopped spinach
4 tablespoons plain yogurt
1/2 teaspoon garam masala

Steps:

  • Cut the chicken so that the legs are separated from the thighs, cut each breast in two lengthwise.
  • Mix together in a bowl the turmeric, fennel, coriander and chili powder with 3 tbsp water to make a paste.
  • Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions are brown, 5 minutes.
  • Turn the heat to low and fry the spice paste stir and cook for 5 minutes To the bowl in which the spices were mixed add 3 tbsp water, stir to remove all traces of the spices and add the water to the pan. Stir and cook 3 minutes.
  • Turn the heat to medium and add the chicken, stir and fry for 4 minutes, till the chicken changes colour.
  • Add 1 tsp of the salt and the water, bring to the boil, cover with a lid, reduce the heat and simmer for 20 minutes.
  • Melt the butter in a separate pan and add the garlic, curry leaves, cumin, fennel and red chillies. Stir and add the spinach and 1/2 tsp salt. Fry for 5 minutes.
  • Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes.
  • Mix in the yogurt and garam masala stir well to blend the yogurt with the chicken and spinach . Cook uncovered 6 minutes, stirring frequently.

Nutrition Facts : Calories 1033.2, Fat 77.8, SaturatedFat 24.2, Cholesterol 287.6, Sodium 1320.7, Carbohydrate 14.5, Fiber 4.6, Sugar 4.8, Protein 68.8

QUICK CHICKEN CURRY WITH SPINACH AND PEAS



Quick Chicken Curry with Spinach and Peas image

This easy Indian-inspired weeknight dinner comes together in under an hour. Save leftovers for lunch the next day, as the flavor only gets better.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 15

2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
3 shallots, halved and thinly sliced (1 cup)
1 cinnamon stick, broken in half
2 tablespoons minced ginger (from a 2-inch piece)
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 red finger chile, thinly sliced (2 tablespoons)
2 teaspoons fresh lemon juice
1 tablespoon sugar
1 can (13.5 ounces) coconut milk
1 cup frozen peas
2 cups packed baby spinach
Steamed basmati rice, toasted sliced almonds, and cilantro leaves, for serving

Steps:

  • Season both sides of chicken with salt and pepper.
  • In a large braising pan, melt butter over medium-high. Working in two batches, brown chicken until golden, about 8 minutes per batch. Transfer chicken to a plate.
  • Reduce heat to low and add shallots and cinnamon stick. Cook, stirring often, until shallots are soft, 8 minutes. Add ginger, spices, and chile. Cook, stirring, until fragrant, 30 seconds. Add lemon juice and sugar and cook 30 seconds more. Stir in coconut milk, 1/4 cup water, chicken, and any accumulated juices. Season with salt and pepper. Bring just to a boil, then reduce heat and simmer on low, partially covered, until chicken is cooked through, 8 to 10 minutes. Remove from heat and add peas and spinach just to heat through. Serve over rice, topped with almonds and cilantro.

CURRY CHICKEN BREASTS



Curry Chicken Breasts image

This palate-pleasing sauce combines the savory flavors of curry powder, Worcestershire sauce, garlic, chili sauce, onion, and hot pepper sauce. Prepared on the stovetop, it's ready in no time.-Barbara Arbuckle, High Point, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1/4 cup Worcestershire sauce
4 teaspoons chili sauce
1 to 2 teaspoons curry powder
1 teaspoon garlic salt or garlic powder
1/4 teaspoon hot pepper sauce
1/4 cup chopped onion
Hot cooked rice

Steps:

  • In a large skillet, brown chicken on both sides in oil. Combine the Worcestershire sauce, chili sauce, curry powder, garlic salt and hot pepper sauce. Pour over chicken. Add onion. Reduce the heat; cover and simmer for 9-11 minutes or until a thermometer reads 170°. Serve with rice.

Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 325mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CREAMY CHICKEN WITH SPINACH AND CHICKPEAS



Creamy Chicken with Spinach and Chickpeas image

Try something new with this Creamy Chicken with Spinach and Chickpeas recipe. Bone-in chicken breasts are super flavorful in a creamy sauce with chickpeas and wilted baby spinach. See how to prepare this dish in a quick how-to video.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 8

1/3 cup fat-free reduced-sodium chicken broth
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 tsp. ground red pepper (cayenne)
1 can (15 oz.) chickpeas (garbanzo beans), rinsed, divided
1/4 cup KRAFT Zesty Italian Dressing
8 small bone-in chicken breasts (3 lb.)
4 slices OSCAR MAYER Baked Cooked Ham, chopped
2 pkg. (6 oz. each) baby spinach leaves

Steps:

  • Blend broth, cream cheese, pepper and 1/2 cup chickpeas in blender until smooth.
  • Heat dressing in large skillet on medium heat. Add chicken; cook 8 min. or until browned on all sides, turning occasionally. Add ham and remaining chickpeas. Pour cream cheese sauce over ingredients in skillet; cover with lid. Simmer on medium-low 15 min. or until chicken is done (165ºF).
  • Add spinach; cook, covered, 5 min. or until spinach is wilted.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 35 g

CHICKEN BREASTS WITH CURRY



Chicken Breasts With Curry image

Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy. It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder. Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned. Simmer until heated through, and enjoy with a snowy pile of rice. It beats takeout curry by a mile.

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons butter
1/2 cup chopped onions
2 teaspoons chopped garlic
1 apple, cored and finely cubed, about 1 cup
1/2 cup finely chopped celery
2 tablespoons curry powder
1/2 cup canned crushed tomatoes
3/4 cup chicken broth, more as needed
1 bay leaf
Salt and freshly ground pepper
4 skinless boneless chicken breast halves, about 1 1/4 pounds total
4 tablespoons coarsely chopped cilantro

Steps:

  • Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
  • Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
  • Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
  • Sprinkle chicken with salt and pepper.
  • Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
  • Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • To save time, use pre-cooked chickpeas or canned chickpeas. Just be sure to rinse them well before using.
  • If you don't have spinach on hand, you can use another leafy green, such as kale or collard greens.
  • For a spicier dish, add more curry powder or red pepper flakes. You can also use a hotter variety of curry powder, such as Madras or Vindaloo.
  • Serve the curry chicken breasts with rice, quinoa, or naan bread.

Conclusion:

This curry chicken breast recipe is a delicious and healthy meal that is perfect for a weeknight dinner. It's also a great way to use up leftover chicken. The curry sauce is flavorful and creamy, and the chickpeas and spinach add a boost of protein and fiber. Serve this curry with rice, quinoa, or naan bread for a complete meal.

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