This recipe is designed specifically for already cooked chicken thighs (such as roasted or pressure-cooked). The chicken is added near the end to prevent it from becoming dry or rubbery.
Ingredients (Serves 4)
- 500–700 g pre-cooked chicken thighs (boneless or bone-in), cut into large pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½–1 teaspoon chili powder (optional)
- 1 tablespoon tomato paste
- 400 g canned diced tomatoes
- 200 ml coconut milk
- 120 ml chicken broth (or water)
- 2 tablespoons oil (vegetable or olive oil)
- Salt to taste
- Fresh cilantro, chopped (optional garnish)
- Juice of ½ lime (optional)
Method
- Sauté aromatics
Heat oil in a large pan over medium heat. Add onion and cook 5–7 minutes until soft and lightly golden. - Add garlic and ginger
Cook for 30–45 seconds until fragrant. - Bloom the spices
Stir in curry powder, cumin, coriander, turmeric, and chili powder. Cook for about 1 minute to release flavor. - Build the sauce
Add tomato paste and stir for 1 minute.
Pour in diced tomatoes and broth. Simmer uncovered for 10–12 minutes until slightly thickened. - Add coconut milk
Stir in coconut milk and simmer gently for 5 minutes. - Add the pre-cooked chicken
Add the chicken pieces and simmer gently for 5–8 minutes — just long enough to heat through.
Avoid prolonged boiling, as the chicken is already cooked. - Finish
Season with salt and lime juice if desired. Garnish with fresh cilantro.
Serving Suggestions
- Basmati rice
- Naan or flatbread
- Steamed green beans or spinach stirred into the sauce in the final few minutes
Optional Variations
- Add diced potatoes at Step 4 (simmer 15–20 minutes before adding chicken).
- Stir in a handful of frozen peas in the last 3 minutes.
- Replace coconut milk with Greek yogurt (stir in off heat to prevent curdling).
With added chickpeas:
A can of chickpeas would work very well in this curry. They add texture, fibre, and make the dish more substantial without altering the flavour profile significantly.
How to Add Chickpeas
Quantity:
- 1 standard can (about 400 g / 14 oz) chickpeas
- Drain and rinse thoroughly
Best Stage to Add Them
Add the chickpeas in Step 4 — when you add the diced tomatoes and broth.
Why at this stage?
- Chickpeas benefit from simmering in the sauce to absorb flavour.
- They are already cooked, but 10–15 minutes of gentle simmering improves taste and texture.
- Adding them later (with the chicken) would not allow enough time for flavour integration.
Adjustments
- If the curry becomes too thick after adding chickpeas, add 2–4 tablespoons of water or broth.
- Taste for salt at the end, as canned chickpeas can slightly dilute seasoning.
If you prefer a softer texture, you may lightly mash a few chickpeas into the sauce before adding the chicken — this will naturally thicken the curry.
Revised recipe
Below is a clean, ready-to-paste version of the curry incorporating chickpeas and aquafaba.
Creamy Chicken & Chickpea Curry
(Using Pre-Cooked Chicken Thighs + Aquafaba)
Serves 4
Ingredients
- 500–700 g pre-cooked boneless chicken thighs, cut into large pieces
- 1 can (400 g / 14 oz) chickpeas, drained
- Reserve 60 ml (¼ cup) of the liquid (aquafaba)
- 60 ml (¼ cup) chicken broth
- 1 medium onion, finely chopped
- 2½ cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1¼ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½–1 teaspoon chili powder (optional)
- 1 tablespoon tomato paste
- 400 g canned diced tomatoes
- 200 ml coconut milk
- 2 tablespoons oil
- Salt to taste
- ½ teaspoon garam masala (added at the end)
- Juice of ½ lime (to finish)
- Fresh cilantro for garnish (optional)
Method
1. Sauté the base
Heat oil in a large pan over medium heat.
Add onion and cook 5–7 minutes until soft and lightly golden.
2. Add aromatics
Stir in garlic and ginger. Cook 30–45 seconds until fragrant.
3. Bloom spices
Add curry powder, cumin, coriander, turmeric, and chili powder.
Cook 1 minute, stirring constantly.
4. Build the sauce
Stir in tomato paste and cook 1 minute.
Add diced tomatoes, reserved aquafaba (60 ml), broth (60 ml), and chickpeas.
Simmer uncovered for 12–15 minutes, allowing flavours to develop and the sauce to thicken slightly.
5. Add coconut milk
Stir in coconut milk and simmer 5 minutes.
6. Add chicken
Add pre-cooked chicken and simmer gently for 5–8 minutes, just until heated through.
7. Finish
Turn off heat.
Stir in garam masala and lime juice.
Adjust salt as needed.
Garnish with cilantro and serve with basmati rice.
This version will be slightly thicker and heartier, with the chickpeas absorbing the spiced tomato base beautifully.