Curry Chicken and Chickpeas - Karyl's Kulinary Krusade
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5 from 11 votes

Curry Chicken and Chickpeas

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Keyword: Chicken, Chickpeas, Curry Chicken
Servings: 2


  • 4 chicken drumsticks, skin removed
  • 1 1/2 teaspoon fresh-cracked black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 teaspoons fresh cilantro, minced
  • 2 Tablespoons onion, minced
  • 3 cloves garlic, minced
  • 1 Tablespoon green seasoning
  • 3 Tablespoons Madras curry powder
  • 3/4 cup water
  • 1 Tablespoon avocado oil
  • 1 Tablespoon pure cane sugar
  • water (amount will depend on size of pan)
  • 1/2 cup garbanzo beans, drained and rinsed


  • In a small bowl, add salt, pepper, onion, garlic, oregano, basil, and green seasoning and mix well. 
  • Add chicken pieces to a large bowl. Add seasoning mixture and, using hands, massage into chicken. Set in fridge for at least 4 hours. Remove chicken from fridge 15 minutes before cooking
  • In heavy bottomed pan, add avocado oil and sugar. Heat over medium until sugar turns dark brown, about 4 minutes. Meanwhile, in small bowl add curry powder and whisk in water. You want a thick liquid consistency, but not a paste
  • Add curry mixture to pan and cook, stirring frequently, for 3 minutes. If mixture starts to get dry, add 1-2 Tablespoons of water
  • Add chicken to pan, and cook for 1 minute. Flip chicken and cook for 1 more minute. Add enough water to come about halfway up chicken, and bring liquid to low boil. Cover, and reduce to simmer.
  • After 15 minutes, add garbanzo beans. You may need to turn up heat to bring back to low boil, then immediately reduce to simmer
  • Chicken will take 30-40 minutes to cook, depending on the size of the drumsticks. Turn chicken every 10 minutes.