Fragrant Chicken Curry With Chick Peas Recipes

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CHICKPEA AND CHICKEN CURRY



Chickpea and Chicken Curry image

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

Provided by Claudia

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 large onion, diced
1 (6 ounce) skinless, boneless chicken breast half - cut into cubes
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 tablespoon ketchup
½ (6 ounce) can tomato paste
1 tablespoon lemon juice
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup water, or as needed
4 sprigs cilantro for garnish

Steps:

  • 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.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 27 g, Cholesterol 24.2 mg, Fat 5.6 g, Fiber 5.6 g, Protein 14.2 g, SaturatedFat 0.9 g, Sodium 1027.6 mg, Sugar 5.2 g

CHICKEN-CHICKPEA CURRY



Chicken-Chickpea Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 plum tomatoes, chopped
2 large shallots, halved
1 2-inch piece ginger, peeled
1/2 to 1 jalapeno pepper, seeded
1 teaspoon curry powder
Kosher salt
3 tablespoons vegetable oil
2 15-ounce cans chickpeas, drained and rinsed
2 cups shredded rotisserie chicken (skin removed)
2 cups frozen cut okra or sliced fresh okra
1/4 cup chopped fresh cilantro, plus more for topping
Plain yogurt and naan bread, for serving (optional)

Steps:

  • Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
  • Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
  • Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.

Nutrition Facts : Calories 376 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 50 milligrams, Sodium 742 milligrams, Carbohydrate 40 grams, Fiber 8 grams, Protein 24 grams

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