Chicken korma with chickpeas

Chicken Korma with Chickpeas is a hearty dish featuring tender chicken, chickpeas, and pumpkin simmered in a rich curry sauce. This Indian-inspired recipe delivers a comforting blend of spices and vegetables, perfect for a satisfying meal.

21 Apr 2026
Cook time 30 min
Prep time 20 min

Ingredients:

2 tbsp canola oil
1.50 lb chicken breasts
2 onions
2 tbsp curry paste
6 cups pumpkin
1 can canned tomatoes
2 cups chicken gravy
1/3 can canned chickpeas
1 cup chinese peas

Chicken Korma with Chickpeas is a flavorful and satisfying dish that combines tender chicken, nourishing chickpeas, and vibrant vegetables with the rich and aromatic spices of curry. This recipe is a wonderful choice for a hearty meal that is both nutritious and delicious. It's perfect for weeknight dinners or any occasion when you want to serve a comforting dish that's packed with Indian-inspired flavors.

Instructions:

1. Prepare the Ingredients:
- Dice the chicken breasts into bite-sized pieces.
- Finely chop the onions.
- Peel and dice the pumpkin.
- Drain and rinse the canned chickpeas.
- Trim the ends of the Chinese peas.

2. Cook the Chicken:
- Heat the canola oil in a large pan over medium-high heat.
- Add the diced chicken breasts and cook until they are golden brown on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.

3. Sauté the Onions:
- In the same pan, add the chopped onions and cook until they become softened and translucent, about 3-4 minutes.

4. Add the Curry Paste:
- Stir in the curry paste and cook for another minute to release the flavors.

5. Incorporate the Vegetables:
- Add the diced pumpkin to the pan, stir to combine with the onions and curry paste.

6. Add the Liquid Ingredients:
- Pour in the canned tomatoes and chicken gravy, stirring well to combine all the ingredients.

7. Simmer the Korma:
- Return the browned chicken pieces to the pan.
- Stir in the drained chickpeas.
- Bring to a boil, then reduce the heat to low and simmer uncovered for about 20-25 minutes, or until the pumpkin is tender and the flavors have melded together. Stir occasionally to prevent sticking.

8. Add the Chinese Peas:
- During the last 5 minutes of cooking, add the Chinese peas to the pan. They should be tender but still crisp.

9. Serve:
- Once the korma is ready, taste and adjust seasoning if necessary.
- Serve hot with steamed rice or naan bread.

Your Chicken Korma with Chickpeas is now ready to be enjoyed! Serve it hot with rice, naan, or your favorite side dish. The blend of tender chicken, chickpeas, and spices creates a delightful culinary experience that will surely please your taste buds and bring warmth to your mealtime. Enjoy this flavorful dish with family and friends for a wholesome and delightful dining experience.

Chicken korma with chickpeas FAQ:

How long should I simmer the Chicken Korma?

You should simmer the Chicken Korma uncovered for about 20-25 minutes. This allows the pumpkin to become tender and the flavors to meld.

Can I use other types of meat in this recipe?

Yes, you can substitute the chicken with other meats like lamb or turkey. Just adjust the cooking time accordingly, ensuring the meat is fully cooked.

What is the best way to store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the korma for up to 2 months; thaw before reheating.

Can I substitute the pumpkin with another vegetable?

Yes, you can use other vegetables like sweet potatoes, butternut squash, or even zucchini as a substitute for pumpkin, as long as they are diced and cooked until tender.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. The pieces should be golden brown initially after browning.

Cooking Tips:

- 1. Marinate the chicken in the curry paste for at least 30 minutes before cooking to enhance the flavor.

- 2. Be sure to cook the onions until they are golden brown to bring out their natural sweetness and depth of flavor.

- 3. Cut the pumpkin into small, even-sized pieces to ensure they cook thoroughly and evenly.

- 4. Rinse and drain the canned chickpeas well to remove any excess sodium.

- 5. For added richness, you can stir in a few tablespoons of plain yogurt or coconut milk towards the end of cooking.

- 6. Garnish with fresh cilantro and a squeeze of lemon juice for a bright, fresh finish.

- 7. Adjust the seasoning to taste with salt, pepper, and additional curry paste for desired heat and flavor.

Nutrition Facts

6 Servings
Calories 320kcal
Protein 30g
Carbohydrates 24g
Fiber 4.97g
Sugar 10g
Fat 11g

Chicken korma with chickpeas