30-minute Easy Chicken Chickpea Curry — quick, family-friendly weekday dinner

This Chicken Chickpea Curry was developed to meet a reader request for a really quick, mildly spicy chicken curry that doesn't rely on hard-to-find spices and stays relatively low in fat. The result is a straightforward, family-friendly curry you can put on the table in about 30 minutes.

• Protein: boneless skinless chicken breasts or thighs (1.5 lb), diced. Leftover cooked chicken or turkey can be substituted and added near the end.
• Canned chickpeas: 2 cups, drained and rinsed.
• Dairy: 1 cup low-fat yogurt or low-fat Greek yogurt.
• Liquid: 1.5 cups chicken stock.
• Aromatics: 4 cloves garlic, 1 onion (diced), 2 tbsp grated fresh ginger.

• Spices: 2 tsp turmeric, 2 tbsp yellow curry powder, 1/2 tsp ground cardamom, 2 tsp garam masala.

1. 1Cook aromatics: Add the diced onion and garlic to the pot. Cook until softened.
2. 2Bloom spices: Stir in turmeric, yellow curry powder, garam masala, and cardamom. Cook for about two minutes, stirring constantly so the spices bloom in the oil and aromatics.
3. 3Simmer with stock: Return the browned chicken to the pot, add the grated ginger and chicken stock, cover, and bring to a slow simmer for 10 minutes.
4. 4Finish with yogurt and chickpeas: Add the yogurt and drained chickpeas, then simmer slowly for an additional 5–10 minutes to warm through and meld flavors. Serve over plain basmati rice.

• Heat level: The curry is mildly spicy, suited to children and adults who prefer less heat. Adjust curry powder or add chilies if you want more heat.
• Leftovers and substitutions: Doubling the recipe for leftovers is recommended. If using leftover cooked diced chicken or turkey, add it near the end with the yogurt and chickpeas so it doesn't overcook.

Nutrition snapshot (per serving as published)

• Calories: 309
• Protein: 31 g
• Carbohydrates: 17 g (4 g sugar, 4 g fiber)
• Saturated fat: 2 g
• Cholesterol: 76 mg
• Sodium: 400 mg

Serve over plain basmati rice. The site also suggests pairing with quick yogurt flatbreads as an alternative to naan.

The dish balances speed, simple shopping, child-friendly heat, and lower fat via yogurt rather than heavy cream. It uses canned chickpeas to add bulk and fiber, making it economical and filling.