HOME > Recipes > Chicken Chickpea Curry

Chicken Chickpea Curry


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 3/4 pound boneless, skinless chicken thighs, cut into chunks

  • Salt and ground black pepper

  • 1 medium onion, cut into small dice

  • 3 stalks celery, cut into small dice

  • 2 tablespoons curry powder

  • 1 McIntosh, Gala or Golden Delicious apple, cut into small dice

  • 1 can chickpeas (15.5 ounces), drained and rinsed

  • 1 cup couscous

  • 1 tablespoon cilantro, chopped


Place a medium, high-sided pot over medium-high heat with a 2 turns of the pan of EVOO, about 2 tablespoons.  Season chicken with salt and pepper, and cook in the hot pan until golden brown and cooked through, 5-6 minutes.  Remove chicken from pan and reserve.  To the same pot the chicken was cooked in, add the onion, celery and curry powder. Cook, stirring occasionally, until soft, about 5-6 minutes. Add the apples, chickpeas, reserved chicken and 2 cups of water to the pan. Bring up to a boil and sprinkle the couscous over the pan.  Give everything a good stir then cover the pan, remove it from the heat and let sit to cook the couscous, about 5 minutes.  Just before serving, give everything a good stir and garnish with the cilantro.

The Tools You'll Need

You May Also Like

"The sweetness of the pears is balanced by the tangy Camembert stirred into the polenta."...
"In this recipe, the frico serve as salty, gluten-free “tostadas” for eggs and salsa. Corn...
"John's obsession is carbonara. Adding butternut squash puree gives this riff delicious fall flavor." —Rach...