Chickpea and Chicken Curry

Chickpea and Chicken Curry

29
Claudia 0

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

Ingredients

40 m {{adjustedServings}} servings 208 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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

29
  1. 38 Ratings

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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...

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

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 t...