Batch-cook chicken & chickpea curry
A freezer-friendly, make-ahead chicken and chickpea curry with coconut milk — feeds a crowd and reheats brilliantly.
Batch-cooking a curry is the adult version of alchemy — a big pot that turns into lunches, midweek dinners and frozen saviours. This chicken and chickpea curry is built to be forgiving: it keeps and freezes beautifully and only gets better after a day in the fridge.
It’s mildly spiced, coconut-rich and packed with protein, so it’s ideal for meal prep or feeding a family. Make a double batch if you’re feeling smug — leftovers reheat brilliantly and pair with steamed rice, flatbreads or a simple salad.
Ingredients
- 1.2 kg skinless boneless chicken thighs — trim excess fat, cut into 3–4 cm pieces
- 2 tinned chickpeas — 400 g tins, drained
- 2 brown onion — finely sliced
- 5 garlic cloves — 3 crushed, 2 sliced for garnish
- 40 g root ginger — grated
- 45 ml vegetable oil
- 5 ml ground cumin
- 5 ml ground coriander
- 5 ml turmeric powder
- 10 ml garam masala
- 5 ml chilli powder — adjust to taste
- 2 tinned chopped tomatoes — 400 g tins
- 30 ml tomato purée
- 400 ml coconut milk — full-fat for best texture
- 300 ml low-salt chicken stock
- 200 g fresh spinach — stems removed
- 1 lemon — juice only
- 5 ml sugar
- 10 ml salt — adjust at end
- 20 g fresh coriander — roughly chopped, to garnish
- 1 green chilli — sliced, optional
Equipment
- large heavy-based pan or casserole
- measuring spoons
- wooden spoon
- airtight containers for freezing
Instructions
Put the chicken pieces into a large bowl. Add the juice of the lemon, 2 crushed garlic cloves, 1 tbsp grated root ginger, 1 tsp turmeric powder, 1 tsp garam masala and 1 tsp of the salt. Mix to coat, cover and leave to marinate in the fridge for 30 minutes.
Heat a large heavy-based pan or casserole over a medium hob and add the vegetable oil. Add the sliced brown onion and the sliced green chilli. Cook, stirring regularly, for 8–10 minutes until the onion is soft and starting to caramelise.
Push the onion to one side, add the remaining crushed garlic and the remaining grated root ginger. Sprinkle in the ground cumin, ground coriander, chilli powder and 1 tsp garam masala. Fry for 1–2 minutes until fragrant, then stir in the tomato purée and cook for another 1 minute.
Pour in the tinned chopped tomatoes, the sugar and the low-salt chicken stock. Stir, bring to a gentle simmer and cook for 5 minutes to combine and slightly reduce.
Add the marinated chicken and the drained tinned chickpeas to the pan. Bring back to a gentle simmer, cover with the lid slightly ajar and cook for 25 minutes until the chicken is tender and cooked through.
Stir in the coconut milk and the fresh spinach. Simmer gently for 4–5 minutes until the spinach has wilted and the sauce is glossy. Taste and adjust salt and chilli.
Remove from the heat, stir in the remaining 2 sliced garlic cloves and a squeeze of lemon juice. Scatter over the fresh coriander. Portion into airtight containers while warm for fridge storage or cool quickly for freezing in single portions.
Tips
- Brown the onions slowly — patience here gives the sauce much more flavour than throwing in extra spices.
- Cool quickly before freezing: divide into shallow containers to get through the unsafe temperature zone fast.
- If the sauce separates after freezing/defrosting, reheat gently and whisk in a splash of stock or coconut milk to bring it back together.
- To save time, use pre-grated ginger and crushed-jar garlic, but fry them briefly to remove the raw edge.
- Reheat gently on the hob over a low heat, adding a splash of water or stock if the sauce is too thick.
Substitutions
skinless boneless chicken thighs → use 1.2 kg firm white fish (e.g. cod) added only for the last 8–10 minutes of cooking
Noticeably differentcoconut milk → use 150 ml double cream for a dairy-rich result (not suitable for dairy-free diets)
Stays closetinned chickpeas → use 400 g cooked lentils (drained) for a lower-fat, more economical option
Stays closelow-salt chicken stock → use vegetable stock for a pescatarian/less-meaty flavour
Stays close
Nutrition
Per serving · estimated
- 500
- Calories
- 36 g
- Protein
- 20 g
- Carbs
- 31 g
- Fat
- 6 g
- Fibre
- 5 g
- Sugar
- 700 mg
- Sodium
FAQ
How long will this curry keep in the fridge?
Stored in an airtight container, it will keep 3–4 days in the fridge.
Can I freeze individual portions?
Yes — portion into freezer-safe containers or bags and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
How do I reheat without drying the chicken?
Reheat gently in a pan over low heat with a splash of stock or water, covered, until piping hot throughout.
Can I make this vegetarian?
Replace chicken with extra tinned chickpeas and 200 g extra spinach or roasted aubergine; extend the simmer so flavours develop.
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