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
30 MINUTE EASY CHICKEN AND CHICKPEA CURRY
30 minute Easy Chicken Chickpea Curry. Big flavour in a super easy & delicious weekday meal that you can have on the table in no time.
Provided by Barry C. Parsons
Categories Chicken Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Heat the peanut oil in a large heavy bottomed dutch oven over medium high heat. Brown the chicken pieces for a few minutes.
- Remove the chicken from the pot and add the onions and garlic. Cook them for a few minutes until they soften then add the turmeric, yellow curry powder, garam masala and cardamom. Stir them well into the onions and garlic and cook for two minutes, stirring constantly.
- Return the browned chicken to the pot along with the fresh ginger and and chicken stock. Cover and bring to a slow simmer for 10 minutes.
- Add the yogurt and chickpeas and simmer slowly for an additional 5 to 10 minutes.
- Serve over plain basmati rice.
Nutrition Facts : Calories 309 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fiber 4 grams fiber, Protein 31 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 serving, Sodium 400 grams sodium, Sugar 4 grams sugar
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
CHICKPEA CURRY
We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.
Provided by AMINAH A. RAHMAN
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large frying pan over medium heat, and fry onions until tender.
- Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 20.5 g, Fat 4.5 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 288.7 mg, Sugar 1.3 g
QUICK CHICKPEA CURRY
This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirringoccasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon,and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.
Nutrition Facts : Calories 285 g, Fat 6 g, Fiber 9 g, Protein 13 g, Sodium 459 g
CURRY CHICKEN AND CHICKPEAS WITH CILANTRO SLAW
Simmer chickpeas with chicken thighs, curry powder and aromatics for an impressive impromptu chicken curry that pulls inspiration from Trinidadian chicken roti. Top with crunchy cilantro slaw and serve with warm naan for a complete meal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper and add to the pot. Cook, stirring occasionally, until browned, about 8 minutes. Add the curry powder and half of the garlic. Cook, stirring, until the garlic softens slightly, about 1 minute.
- Stir the chickpeas and their liquid into the pot and bring to a boil. Reduce the heat to medium low; cover and cook until the chicken is tender, about 12 minutes.
- Meanwhile, puree the remaining garlic, the cilantro, 2 tablespoons olive oil, the lime juice and vinegar in a mini food processor or blender until a paste forms. Heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the cilantro paste; cook until dark green, about 1 minute. Transfer to a medium bowl and add the coleslaw mix; season with salt and toss to coat.
- Top each serving of the chicken curry with the slaw mixture, some hot pepper sauce and cilantro. Serve with the naan.
Nutrition Facts : Calories 600 calorie, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 95 milligrams, Sodium 560 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 37 grams
FRAGRANT CHICKEN CURRY WITH CHICK PEAS
A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 13
Steps:
- Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
- Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
- Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.
Nutrition Facts : Calories 272 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.68 milligram of sodium
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
CHICKEN, CHICKPEA AND KALE CURRY
A simple, filling curry. To make vegetarian, omit the chicken. Modified heavily from 200 Curries: Hamlyn All Color by Sunil Vijayakar
Provided by Yana W.
Categories Beans
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pierce the sweet potatoes with a fork or knife point in several places, then bake in a pre-heated 400 degree oven for about 1 hour, or until tender. Set aside.
- Slice the chicken breast into small cubes, approximately 1 inch thick.
- Heat the oil in a deep pot, carefully add the chicken pieces. Allow to cook undisturbed on once side for about 3-4 minutes, or until golden brown. Flip the chicken and allow to brown on the other side. Remove the chicken to a bowl and set a side.
- To the hot pan, add the onions and cook, stirring occasionally, on medium-low heat until they soften and start to take on color.
- Add the dried spices, stir and cook for 1-2 minutes.
- Stir in the tomatoes, sugar, and water. Raise the heat to high and bring to a boil. Stir, cover, reduce heat and simmer gently for 20 minutes.
- Add the reserved chicken, chickpeas, chopped kale and simmer until the greens are tender, 3-8 minutes. Then turn off the heat and let cool for about 10 minutes before serving.
- Cut each sweet potato in half.
- To serve, top a sweet potato half with the curry, a spoonful of yogurt, and chopped cilantro or mint (if using).
Nutrition Facts : Calories 471.7, Fat 13.1, SaturatedFat 1.8, Cholesterol 54.4, Sodium 190.9, Carbohydrate 60.1, Fiber 14.3, Sugar 13.8, Protein 32.2
EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY
Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stock pot or dutch oven over medium-high heat.
- Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
- Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
- Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
- Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
- As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
- Once covered, cook for 15 minutes while stirring occasionally.
- Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
- Serve over basmati rice or with a side of naan.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams
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