This hearty mushroom, chickpea and chicken thigh curry is a rich, flavourful dish that's perfect for cozy weeknight dinners. It’s easily customizable for the whole family, too.

Okay, hear us out: We know mushrooms and chickpeas might get you an immediate “yuck” from the littles in your house. But chicken curry served with fluffy rice and flatbread for dipping? That may just get you places. Who says you have to tell them what ingredients are involved?

We love this curry in particular because it uses boneless, skinless chicken thighs, which tend to be a little more affordable than boneless, skinless chicken breasts. (They're an underrated protein, in our opinion!) You can also easily customize this dish to your family's tastes: Dice the veg a little finer for eagle-eyed choosy eaters, leave out the jalapeño peppers and decrease the chili powder if your family prefers milder spice, skip the cilantro or dollop with more yogurt if you think your kids will like mixing it in at the serving stage. There are no rules here!

Ingredients for Chickpea, Mushroom and Chicken Thigh Curry

canola or olive oil, for cooking
3–4 green onions, chopped
6–8 boneless, skinless chicken thighs
2 cups button mushrooms, washed and quartered
1 19-oz. can chickpeas, drained (the label may read 398 ml instead)
2 jalapeño peppers, seeded and finely chopped
4 garlic cloves, crushed
1/4 cup 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)

Directions for Chickpea, Mushroom and Chicken Thigh Curry

  1. Heat a drizzle of oil in a large pot or Dutch oven over medium-high heat. Add green onions and cook for 2–3 min, until onions start to soften and turn golden.
  2. Add the chicken thighs and cook for about 5–7 min, turning occasionally, until they’re lightly golden on all sides.
  3. Add mushrooms, chickpeas, jalapeño peppers, garlic, cilantro, brown sugar, curry powder, chili powder, crushed tomatoes, Greek yogurt, butter and salt. Stir everything together to combine.
  4. Bring the mixture to a simmer, then reduce heat to low. Cover the pot and let it cook for about 30–35 min, stirring occasionally, until chicken is cooked through and tender and sauce has thickened.
  5. Once the chicken is cooked, remove chicken thighs to a plate and shred with two forks. Then, return chicken to the pot and stir everything to combine.
  6. Serve over rice with naan on the side, and top with fresh cilantro, if desired.