Chicken & Chickpea Korma

This is the first of my favourite dinner recipes I’ll post, because it’s a perfect comforting winter dish and I’ve been asked the recipe a few times! This recipe is inspired by a Creamy Chicken Korma recipe by well-known Irish chef Nevin Maguire, from one of his brilliant cookbooks that we have at home. It’s a really clean, hearty meal and packed full of both macro and micro-nutrients, as well as featuring some of my favourite spices. It’s ideal for meal preparation, and also if you’re cooking up for a group of friends or your family!

Recipe (for 6 servings):


  • 5-6 chicken breast fillets
  • 1 white onion, finely chopped
  • 1 400g can of chickpeas
  • 1 400ml can of chopped tomatoes
  • 1 400ml can of low-fat coconut milk
  • 1 tbsp tomato puree
  • 1 tbsp mango chutney
  • 1.5 tsp turmeric
  • 1.5 tsp powdered ginger (fresh ginger chopped would also work)
  • 1 tsp garam masala
  • 2 cloves of garlic minced
  • 1 tbsp coconut oil or olive oil
  • Serve with: Brown rice (we use Uncle Ben’s, but you could use any)
  • Optional: If you wanted to add an extra vegetable serving to this meal, I would recommend either adding a couple of handfuls of spinach, one chopped red or green bell pepper, or diced mushrooms, at step 10 of the method (i.e. with the chickpeas).


  1. Preparation: Chop up your chicken fillets (into bite-size pieces), onion, and garlic cloves, and place aside.
  2. Begin cooking! Heat the oil in a large pot on a medium heat, and add the diced onion and miced garlic. Fry for 3-4 minutes or until the onions are softened and translucent.
  3. Add your spices, and cook for 2-3 minutes until the onions are coated and delicious smells are filling your kitchen!
  4. Add your tinned chopped tomatoes, mango chutney, and tomato puree. Combine well, and allow to allow to simmer for 2-3 minutes to allow the liquid to reduce slightly.
  5. Add the tin of coconut milk and stir again.
  6. Add the chicken to the sauce, and stir. Allow the sauce to begin to bubble, and then reduce the heat to a simmer.
  7. Cover the pot, and simmer for about 15-20 minutes, stirring every 5 minutes or so.
  8. Place a pot of water to boil for your rice and cook it simultaneously.
  9. The idea is that the chicken should cook in your sauce. Check a couple of pieces at 20 minutes to ensure cooked through.
  10. Now add the tin of chickpeas and allow another 3-5 minutes to simmer. (If adding vegetables, chuck them in now too!)
  11. Serve with a side of brown rice or whatever type you prefer! I like to have this with a side of greens and rice.
  12. Toppings suggestion – my sisters love putting a dollop of soured cream on top! I usually sprinkle over some feta cheese if I have it or add a tablespoon of hummus, just for that little extra creaminess!

I hope you guys like this recipe as much as my family do! It’s a staple weekday meal in our house as its delicious, quick and inexpensive to make, and serves a few hungry mouths easily! As always, any questions about the recipe please ask!


Ciara 🙂 x

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