Chicken, chickpea and mushroom curry

By Julie Van Rosendaal on February 19, 2013
A curry can be made with any number of ingredients; leave out the mushrooms if you like, or replace them with diced sweet potato or a chopped red pepper.


canola or olive oil, for cooking
3–4 green onions, chopped
6–8 (about 750 g) boneless, skinless chicken thighs
2 cups (500 ml) button mushrooms, washed and quartered
1 19-oz. can (398 ml) chickpeas, drained or 3/4 cup (185 ml) dry chickpeas
2 jalapeño peppers, seeded and finely chopped
4 garlic cloves, crushed
1/4 cup (60 ml) chopped fresh cilantro (stems too)
1 tbsp (15 ml) brown sugar
1–2 tbsp (15–30 ml) curry powder
1 tbsp (15 ml) chili powder
1 cup (250 ml) crushed tomatoes or tomato sauce
1 cup (250 ml) plain Greek yogurt
2 tbsp (30 ml) butter or olive oil
1 tsp (5 ml) salt
chopped fresh cilantro (optional)
chopped peanuts (optional)


1. In a stovetop pressure cooker, heat a drizzle of oil over medium-high heat. Add the green onion and cook for 2–3 minutes, until starting to brown on the edges. Add the remaining ingredients, stir well, put on the lid and lock it.

2. Bring the pot up to pressure according to the manufacturer’s directions. Once it’s up to pressure, reduce the heat to medium-low, ensuring that the top is still steaming and spinning. Cook for 15 minutes if you used canned chickpeas, or 45 minutes if you used dry.

3. Remove from heat and let cool until the pressure goes down, then remove the lid.

4. Serve over rice or with naan, topped with chopped fresh cilantro and peanuts if you like.

Serves 6.

Per serving:

281 calories, 8.2 g fat (3.8 g saturated fat, 2.8 g monounsaturated fat, 1.7 g polyunsaturated fat), 69 mg cholesterol, 29.4 g carbohydrate, 21.7 g protein, 5.7 g fibre.

Originally published in ParentsCanada magazine, February/March 2013.

By Julie Van Rosendaal | February 19, 2013

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