Curried Chicken Thighs with Cabbage and Chickpeas is a delicious and easy one-pan meal that brings the flavors of Indian cuisine to your weeknight dinner table. This dish combines tender, juicy chicken thighs with the subtle sweetness of cabbage and the hearty texture of chickpeas, all simmered in a rich curry sauce. It’s a perfect example of how you can create a flavorful meal with minimal cleanup.
Why You’ll Love This Recipe
- One-pan convenience: This recipe simplifies dinner prep by using just one skillet, reducing both cooking and cleanup time.
- Big flavor, fast: The combination of spices and quick cooking method delivers a deep, satisfying flavor in just about 45 minutes.
- Healthy and hearty: Packed with protein from the chicken and fiber from the chickpeas and cabbage, this dish is both filling and nutritious.
- Diet-flexible: Naturally gluten-free and dairy-free, making it suitable for a variety of dietary needs.
- Customizable: Easily adaptable to different spice levels and ingredient preferences.
- Perfect for meal prep: Leftovers store well and can be enjoyed throughout the week.
Ingredients & Preparation Notes
- Chicken thighs: Opt for bone-in, skin-on thighs for the best flavor and moisture. Trim excess fat to reduce greasiness.
- Curry powder: A blend of spices that forms the base of the curry flavor. Choose a high-quality curry powder for the best results.
- Cabbage: Use a small head of green or savoy cabbage. Slice it thinly for quick cooking and even distribution.
- Chickpeas: Canned chickpeas are convenient, but you can also use cooked dried chickpeas for a fresher taste.
- Coconut milk: Adds richness and creaminess to the dish. Full-fat coconut milk provides the best flavor, but light can be used for a lower-calorie option.
- Spices: Cumin, coriander, paprika, and turmeric add depth and warmth to the curry. Adjust the amounts to suit your taste.
For substitutions, you can use boneless chicken thighs or even chicken breasts, though cooking times may vary. If you’re avoiding coconut, you can use heavy cream or a non-dairy alternative like almond milk, though the flavor profile will change.
Professional Tips & Techniques
- When browning the chicken, ensure the skillet is hot enough to get a good sear on the skin. This not only enhances flavor but also helps keep the chicken moist during oven cooking. Aim for a deep golden-brown color before flipping.
The cabbage should be cooked until it’s just wilted but still retains some crunch. Overcooking can lead to a mushy texture, which can detract from the dish’s appeal. Stir occasionally to ensure even cooking.
When adding the chicken broth and coconut milk, scrape the bottom of the skillet to deglaze and incorporate any browned bits into the sauce. This adds an extra layer of flavor.
The chicken is done when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check for doneness, especially if you’re unsure. The juices should run clear when pierced.
Recipe Variations
- Vegetarian version: Replace the chicken with tofu or additional chickpeas. Brown the tofu in the same way as the chicken.
- Spicy kick: Add a diced jalapeño or a pinch of cayenne pepper to the spice blend for extra heat.
- Herbaceous twist: Include chopped fresh herbs like mint or basil along with the cilantro for a fresh flavor.
- Coconut-free option: Use heavy cream or a non-dairy milk alternative like almond milk instead of coconut milk.
- Lemon boost: Add the zest of one lemon along with the juice for a brighter citrus flavor.
- Root vegetable addition: Include diced carrots or sweet potatoes with the cabbage for added sweetness and texture.
- Curry paste: Use a pre-made curry paste instead of individual spices for a quicker preparation.
- Grain bowl: Serve over quinoa or brown rice for a hearty grain bowl meal.
Serving Suggestions
- This dish is versatile and can be served in several ways:
- With naan or rice: Perfect for soaking up the delicious curry sauce.
- As a salad topper: Shred the chicken and serve over a bed of greens with the cabbage and chickpeas.
- In a wrap: Use the curried chicken and veggies as a filling for wraps or pitas.
- With a side of raita: A cooling yogurt-based sauce complements the spicy curry flavors.
- Garnished with fresh herbs: Extra cilantro, mint, or basil adds a burst of freshness.
- With a simple cucumber salad: A light, refreshing side dish balances the richness of the curry.
For presentation, arrange the chicken thighs on top of the cabbage and chickpea mixture, and drizzle some of the sauce over the top. Garnish with a sprinkle of cilantro for a pop of color.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish freezes well. Cool completely before transferring to freezer-safe containers. It can be stored frozen for up to 3 months.
- Reheating: Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to prevent drying out.
- Make-ahead: You can prepare the spice blend and slice the cabbage and onion in advance to save time on cooking day. The entire dish can also be made ahead and reheated when ready to serve.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, you can prepare the dish in advance. It reheats well and can be stored in the refrigerator for up to 3 days.
Q: Is this recipe freezer-friendly?
A: Absolutely, it freezes well. Just ensure it’s cooled completely before freezing, and it can be stored for up to 3 months.
Q: Can I use boneless chicken thighs instead?
A: Yes, boneless thighs work well. Adjust the cooking time, as they may cook faster than bone-in thighs.
Q: What can I substitute for coconut milk?
A: You can use heavy cream or a non-dairy milk like almond milk, though the flavor will be different.
Q: How can I make this dish spicier?
A: Add a diced jalapeño or a pinch of cayenne pepper to the spice blend for extra heat.
Q: Can I use a different type of cabbage?
A: Yes, savoy or napa cabbage can be used instead of green cabbage, though cooking times may vary slightly.
Q: Is this recipe suitable for meal prep?
A: Yes, it’s perfect for meal prep. The flavors develop even more over time, and it reheats well.
Q: What can I serve with this dish?
A: Naan, rice, or a simple cucumber salad are great accompaniments. You can also use it as a filling for wraps or serve over a bed of greens.
Conclusion
Curried Chicken Thighs with Cabbage and Chickpeas is a versatile and flavorful dish that’s perfect for busy weeknights. The combination of spices, tender chicken, and hearty vegetables creates a satisfying meal that’s both easy to make and delicious to eat. Give this recipe a try and enjoy the convenience of a one-pan meal with big flavors.
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Curried Chicken Thighs with Cabbage and Chickpeas
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a small bowl, combine the curry powder, cumin, coriander, paprika, turmeric, salt, and pepper to make a spice blend.
- Pat the chicken thighs dry with paper towels. Rub the spice blend all over the chicken, ensuring even coverage. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and cook for 5-6 minutes until the skin is golden brown. Flip and cook for another 2-3 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining olive oil. Add the sliced onion and cook for 3-4 minutes until softened. Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the sliced cabbage and cook for 5 minutes, stirring occasionally, until it starts to wilt. Add the chickpeas, chicken broth, and coconut milk, stirring to combine. Bring the mixture to a simmer.
- Nestle the chicken thighs, skin-side up, into the cabbage mixture. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven and stir in the lemon juice. Garnish with chopped cilantro before serving.