Chicken Curry with Chickpeas

Click to enlarge (photo taken before cream was added)

This delicious curry recipe is very easy to put together if you have all the ingredients on hand.   It is equally delicious made with or without the heavy cream added, so you folks who must eat dairy free can still consider this curry for your table.  It’s one of my favorites!  As written, this recipe isn’t suitable until you reach the higher carb fruits rung of the carb re-introduction ladder of Atkins.   If you omit the raisins, you still need to have reached the legumes rung of the carb ladder to have this.  It is acceptable for Keto if you can fit the carbs into your day, but not suitable for Primal-Paleo.

This recipe is a bit carbier than most of mine, but if still on Induction, you could always substitute cauliflower or chunks of summer yellow squash for the chickpeas and reduce the net carb count to around 4.4!  Cauliflower is often seen in Indian curries.


2 T. olive oil

1 T. butter

1 tsp. cumin seed

3 chicken thighs + 2 chicken legs

3 oz. onion, sliced

1 tsp. ground cumin

1 tsp. turmeric

1/8 tsp. cayenne pepper

1 tsp. minced ginger root

1 tsp. Garam Masala

1 c. cilantro, chopped

1 c. chicken broth (preferably homemade)

3 Roma tomatoes, cut into large chunks

½ oz. raisins

2/3 c. canned chickpeas, drained

Dash salt

1/2 c. heavy cream

DIRECTIONS:   Heat a non-stick wok or skillet.  Add the cumin sead and toast until they are fragrant.  Add the oil and butter.  Place chicken pieces in hot oil and brown on both sides.  Add the onion and allow it to begin to brown, stirring it around the chicken pieces with your fork or spoon.  Add all remaining ingredients except the cream. Bring to a simmer, then lower heat, cover and simmer for about 30 minutes or until chicken is completely done (check with a knife).  Slowly stir in the cream and if desired, thicken with a light dusting of xanthan gum or your preferred thickener and whisk it in well.  Simmer 1-2 more minutes to allow your thickener to do its job and serve the curry at once.  I serve my husbands over basmati rice; mine I usually eat alone or occasionally have it with/over some steamed cauliflower.

NUTRITIONAL INFO:   Makes 5 servings, each contains:

365 calories

26 g  fat

14.1 g  carbs, 2.6 g  fiber, 11.5 g  NET CARBS  (4.4 if you omit the chickpeas)

18.74 g  protein

324 mg sodium

320 mg potassium

23% RDA Vitamin A, 26% B6, 7% B12, 11% C, 10% E, 20% copper, 28% iron, 11% magnesium, 18% manganese, 28% niacin, 22% phosphorous, 18% riboflavin, 8% thiamin, 22% zinc

2 comments on “Chicken Curry with Chickpeas

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