Chicken and chickpea curry

by Ed Halmagyi


  • 2 brown onions, sliced
  • 2 sticks celery, sliced
  • 4 cloves garlic, sliced
  • 2 Tbsp vegetable oil
  • 800g chicken thigh fillet, diced
  • 1 Tbsp curry powder
  • 4 fresh curry leaves
  • 2 cardamom pods
  • 4 cloves
  • 400g can chickpeas, drained and rinsed
  • 1L chicken stock
  • 2 medium zucchini, diced
  • salt and pepper
  • rice, to serve


1 Sauté the onions, celery and garlic in vegetable oil in a saucepan over a medium heat until softened. Add the chicken and fry until lightly browned.
2 Add the spices and cook until aromatic, then pour in the chickpeas and stock. Simmer for 1 hour, until the chicken is tender and sauce begins to thicken. Add the zucchini and cook until soft, then season with salt and pepper and serve with rice.