CHICKEN-CHICKPEA CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
CHICKPEA AND CHICKEN CURRY
This chickpea and tomato based curry has a variety of spices which you can modify based on your preferences, chicken is easily added to this dish, but can also be left out. Usually served with a scoop of thick natural yoghurt to counterbalance the heat.
Provided by Ilonav83
Time 30m
Yield Serves 2
Number Of Ingredients 12
Steps:
- Add onion and garlic to hot oil and stir over a medium heat until soft.
- Add chilli powder, salt, tumeric, ginger, and cumin. Stir over medium heat for 1 minute.
- Add chicken, ensure the chicken is cooked and well coated in the spice mixture.
- Add chickpeas and undrained tomatoes and let simmer over low heat for 10 to 15 minutes. (If tomato juices evaporate too quickly, add a little water)
- Once done, divide the mixture into deep dishes or bowls and add a scoop of yoghurt if desired.
CHICKPEA AND CHICKEN CURRY
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
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
CHANA MASALA (CHICKPEAS AND TOMATOES)
Delicious blend of Indian spices with chickpeas and tomatoes. Serve with jasmine rice or couscous.
Provided by Alison Bruce
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
- Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 43.5 g, Fat 31.7 g, Fiber 10.2 g, Protein 10.8 g, SaturatedFat 21.4 g, Sodium 603.2 mg, Sugar 4 g
ONE-POT CHICKPEA CURRY (UNDER 300 CALORIES) RECIPE BY TASTY
Here's what you need: onion, garlic, coriander powder, cumin, turmeric, chili flakes, salt, ginger, tomatoes, lentils, coconut cream, broccoli, chickpeas, spinach, lemon, low-fat natural yogurt, fresh coriander
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Fry the onion and garlic in a little oil for 3 minutes.
- Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
- Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
- Stir in the broccoli and cook for a further 4 minutes.
- Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
- Serve with natural yogurt and some chopped coriander.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 59 grams, Fat 10 grams, Fiber 17 grams, Protein 16 grams, Sugar 20 grams
CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH
This entire dish is built for flavor - and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they'll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.
Provided by Kay Chun
Categories dinner, quick, weeknight, beans, poultry, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
- In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
- Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.
CHICKPEA AND TOMATO CURRY
Eat meatless with a simple and delicious dish of beans, fire roasted tomatoes and curry that can be on your dinner table in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onion is tender.
- Stir in chickpeas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
- Serve over rice; top each serving with yogurt.
Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1, Fiber 10 g, Protein 12 g, SaturatedFat 1/2 g, ServingSize 1 Cup, Sodium 380 mg, Sugar 5 g, TransFat 0 g
CHICKEN AND CHICKPEA CURRY
Make and share this Chicken and Chickpea Curry recipe from Food.com.
Provided by Hobittual
Categories Curries
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Chop chicken, onion and mushrooms, slice garlic very thinly.
- Heat the Ghee till it is just sizzling in a large wok or a heavy saucepan.
- Fry the onions with the garlic, ginger, cardamoms and bay leaves. Stir for 5-10 min until the onions are soft,then add the chicken,stir again for 3 min then turn down the heat so the chicken stays fairly soft.
- After 10 min stir in the mushrooms, combine all the spices and tip them in the pan, add the salt, turning everything over rapidly until the spices have covered everything.
- Now quickly, as everything will start to stick, add the pasata (sieved tomato), yogurt, coconut milk and the drained chick peas.
- Heat through until boiling stirring fairly often, then simmer until the sauce is quite thick but smooth possibly 20-25 min, add a little boiling water if it is reducing rapidly.
- Serve with rice or Indian breads, possibly with chilled chopped fresh tomatoes.
Nutrition Facts : Calories 423, Fat 23.9, SaturatedFat 14, Cholesterol 64.8, Sodium 666.1, Carbohydrate 29.6, Fiber 6.5, Sugar 6, Protein 26.6
TOMATO & CHICKPEA CURRY
Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day
Provided by Chelsie Collins
Time 55m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
- Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.
- Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
- Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.
Nutrition Facts : Calories 369 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
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