15-Minute Chickpea Chicken Curry
This 15-Minute Chickpea Chicken Curry is the ultimate "Pantry Rescue" comfort food! It brings together rich, layered spices, incredibly juicy air-fried chicken, and a velvety, creamy texture that tastes like it simmered all day. It's quick, healthy, and packed with bold flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4–6
Ingredients
For the Curry Base:
- 4 (15 oz) cans chickpeas, drained and rinsed
- 1 small green bell pepper, diced
- 1/2 yellow onion, diced
- 1 large jalapeño pepper (with seeds and membrane), diced
- 6 cups chicken broth
- 2 tablespoons Pam's Prep All-Purpose Seasoning (Classic)
- 1 tablespoon garam masala
- 1/2 tablespoon ground cumin
For the Air-Fried Chicken:
- 6–8 boneless, skinless chicken breast fillets
- 1/2 tablespoon olive oil
- 2 tablespoons Pam's Prep All-Purpose Seasoning (Classic)
Instructions
1. Toast the Chickpeas
Place the drained and rinsed chickpeas into a large pot over medium-high heat. Stir continuously for 1–2 minutes to lightly toast them and develop extra flavor.
2. Build the Flavor
Add the diced green bell pepper, yellow onion, and jalapeño to the pot. Stir well until the vegetables begin to soften.
3. Spice and Simmer
Stir in 2 tablespoons of Pam's Prep All-Purpose Seasoning (Classic), the garam masala, and cumin until everything is evenly coated. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer.
4. Prep the Chicken
While the curry simmers, place the chicken breast fillets onto a large sheet of aluminum foil. Drizzle with olive oil, then season generously with the remaining 2 tablespoons of Pam's Prep All-Purpose Seasoning (Classic). Wrap tightly into a sealed foil packet.
5. Air Fry the Chicken
Place the foil packet into an air fryer and cook at 400°F (204°C) for 8 minutes. Remove the packet and let it rest, unopened, for 1 minute to keep the chicken juicy.
6. Create the Creamy Curry
Transfer 1/4 to 1/2 of the chickpea mixture into a blender and blend until completely smooth. Pour the blended mixture back into the pot and stir well to create a rich, creamy curry base.
7. Combine and Serve
Unwrap the rested chicken, slice or shred it, and stir it into the curry. Simmer for another 2 minutes until everything is heated through. Serve hot and ENJOY!
Chef's Tip:
For the ultimate velvet-smooth texture, leave the blender vent cap slightly loose while blending the hot chickpeas so steam can safely escape. Keeping the jalapeño seeds and membrane adds an authentic kick, but you can remove them if you prefer a milder curry.
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