One Pot Indian-Spiced Chicken, Chickpea and Vegetable Curry Stew

 

One Pot Indian-Spiced Chicken, Chickpea and Vegetable Stew

This easy one-pot recipe sits somewhere in the middle of a stew and a soup - a gentle curry‑spiced chicken and chickpea soup that’s warming without being heavy, and flavourful with just 3 pantry spices. It’s the kind of mid‑week meal that feels both nourishing and interesting, especially on cooler evenings when you want something hearty but not rich.

The base is simple: onions, garlic, canned tomatoes, and a handful of everyday vegetables. Chickpeas bring substance, vegetables add colour and sweetness, and the chicken makes it a complete meal with the spices. Everything simmers together into a broth that’s fragrant, and perfect for dipping crusty bread or naan.

My recipe is based on one from the Better Health Recipes series by the NHS in UK I've made for a few years now but swapping around a few ingredients to a suit what I wanted to create. It’s a one pot meal that tastes like you’ve taken your time, even though it comes together easily.

Note I use canned tomatoes and chickpeas in this recipe. Chickpeas aren't a common pantry staple in New Zealand for many people, and I find the convenience of canned beans and legumes in general for a little over NZD$1 works well for my small household. Fresh tomatoes are expensive most of the year whereas I can buy a cheap can of plain tomatoes for under NZD$1 which works well for me in most recipes needing a tomato base. I hope to have a large tomato haul in my vegetable garden this summer to freeze for long term use. Check out @wildkiwicook on instagram or facebook to follow my backyard garden journey.

Recipe tutorial here:  

Ingredients:

• 2 teaspoons vegetable oil
• 1 medium onion, peeled and chopped finely
• 1 stick celery, sliced finely
• 1 garlic clove, crushed
• 2 carrots, peeled and diced
• 3-4 small-medium potatoes, peeled and diced
• 1 tablespoon curry powder (medium hot)
• 1 teaspoon ground cumin
• 1 tsp ground turmeric
• 1 litre vegetable or chicken stock (enough to cover)
• 1 400g can plain diced tomatoes (cheapest)
• 1 400gm can chickpeas in brine (cheapest)
• 1 boneless chicken breast, skin removed, diced
• Handful frozen cooked peeled shrimp (optional)
• Chopped parsley to garnish
• Hot crusty bread or naan to serve (get my Cheat's Sourdough recipe here).

Method:

Heat the oil in a large pot and sauté the onion, celery, and garlic until softened. Add the chicken and cook for a couple of minutes. Stir in the spices, then add the carrots, potatoes, chickpeas, and tomatoes. Pour in enough stock to cover the ingredients and bring to a gentle simmer. Cook on very low heat for about 30 minutes.

Ladle into warmed bowls and serve with crusty bread or naan to mop up the broth.