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Chickpea and Chicken Curry

Chickpea and Chicken Curry

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Claudia

Claudia

This is a delicious, fast and easy meal that makes great leftovers for lunch too! Serve with rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1028 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the garbanzo beans, ketchup, tomato paste, lemon juice, salt, black pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes. Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.
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Reviews

Panda1208
20

Panda1208

10/31/2011

I had to tweak this recipe before I even started cooking it but it was a good base recipe. I used garam masala (cardamom, cloves, cinamon, cumin seeds, corriander seeds toasted and ground) extra curry, more black pepper and chopped cilantro in the pan, not only for garnish. I chopped up a few fresh very hot cayenne peppers too. (Too many to use up this summer!!) I used 1/3 can of diced tomatoes and a few small fresh plum tomatoes to get a nice sauce rather than only ketchup (I omitted) and water. At the end I stirred in about 1/3c low fat plain yogurt. I served with jasmine rice. Delish. No way would the recipe as written have enough spice and flavor. I noticed a lot of recipes on here are very base and simple and someone who knows there way around the kitchen can really jack them up to awesome!

sumer
13

sumer

9/30/2010

I did not have curry powder so I substituted a mixture of cumin, basil, corriander and a smidge of ginger. It was delicious.

mkstevens09
11

mkstevens09

2/23/2011

I made this as directed, except I used 2 chicken breasts instead of 1. This was an excellent dish. It was easy, had a good flavor, and is low in fat. Next time I may use some cayenne pepper to add some heat, but it was still very good without that.

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