Chickpea And Chicken Curry Recipes

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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

30 MINUTE EASY CHICKEN AND CHICKPEA CURRY



30 minute Easy Chicken and Chickpea Curry image

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

1 1/2 pounds boneless skinless chicken breasts or thighs, diced
salt and pepper to season
3 tbsp peanut oil, or vegetable oil
4 cloves garlic
1 onion , diced fine
2 tsp turmeric
2 tbsp yellow curry powder
1/2 tsp ground cardamom
2 tsp garam masala
2 tbsp grated fresh ginger
1 1/2 cups chicken stock
1 cup drained low fat yogurt, or low fat Greek yogurt
2 cups canned chick peas, drained and rinsed

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



Chickpea and Chicken Curry image

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

1 medium onion
2 cloves of garlic
1 teaspoon of chili powder
1 teaspoon of tumeric
0.5 teaspoon of ground ginger
0.5 teaspoon of ground cumin
1 teaspoon of fine table salt
200 grams of chickpeas
200 grams of chicken breast (optional)
One tin of chopped tomatoes
One tablespoon of vegetable oil
0% Greek yoghurt for serving (optional)

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



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

CHICKPEA CURRY



Chickpea Curry image

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

2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves
2 (2 inch) sticks cinnamon, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1 cup chopped fresh cilantro

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



Quick Chickpea Curry image

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

1 tablespoon olive oil
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1 cinnamon stick (3 inches)
Pinch of ground cloves
2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
3 tablespoons ketchup
Coarse salt and ground pepper
Chopped cilantro and lemon wedges (optional), for serving

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



Curry Chicken and Chickpeas with Cilantro Slaw image

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

5 tablespoons extra-virgin olive oil
1 1/4 pounds skinless, boneless chicken thighs, quartered
Kosher salt and freshly ground pepper
1 1/2 tablespoons Madras curry powder
5 cloves garlic, chopped
2 15-ounce cans chickpeas (do not drain)
1 cup fresh cilantro, plus more for topping
Juice of 1/2 lime
1 tablespoon apple cider vinegar
4 cups shredded coleslaw mix
Caribbean hot pepper sauce, for serving
2 pieces naan bread, warmed and cut into wedges

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



Fragrant chicken curry with chick peas image

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

2 onions , quartered
3 fat garlic cloves
3cm/¼in piece fresh root ginger , peeled and roughly chopped
2 tbsp moglai (medium) curry powder
½ tsp turmeric
2 tsp paprika
1 fresh red chilli , seeded and roughly chopped
20g packet fresh coriander
1 chicken stock cube
425ml/¾ pint boiling water
4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed
410g can chickpea , drained and rinsed
natural low-fat yogurt , basmati rice, naan bread or grilled poppadums, to serve

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



Chicken and Chickpea Curry image

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

500 g chicken breasts
2 cooking onions
750 g mushrooms
6 garlic cloves
2 teaspoons pickled ginger
25 ml vegetable ghee or 25 ml oil
1 1/2 tablespoons paprika
1 1/2 tablespoons turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
4 green cardamom pods (slightly crushed)
4 bay leaves
500 ml pasata or sieved tomatoes
100 ml plain yogurt
400 g chickpeas
280 ml coconut milk
1 teaspoon salt

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



Chicken, Chickpea and Kale Curry image

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

1 (15 ounce) can low-sodium chickpeas, drained and rinsed
12 ounces boneless skinless chicken breasts
2 sweet potatoes, washed
2 tablespoons cooking oil
2 onions, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 tablespoon curry powder or 1 tablespoon garam masala
1 (14 ounce) can chopped low-sodium tomatoes
1 teaspoon brown sugar
1/2 cup water
3 cups kale or 3 cups spinach, washed stemmed and chopped
2 tablespoons chopped mint (optional) or 2 tablespoons chopped cilantro (optional)
4 tablespoons low-fat plain yogurt (to garnish) (optional)

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



Easy Chickpea Curry (Channa Masala) Recipe by Tasty image

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

1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced
ginger, peeled and grated, 1 inch (2 1/2 cm) piece
1 jalapeño, or green chile, seeded and sliced
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
2 cups fresh tomato, diced
15 oz chickpeas, drained and rinsed, 2 cans
½ cup water
½ lemon, juiced
¼ cup fresh cilantro, chopped

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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From averiecooks.com


CHICKEN AND CHICKPEA GREEN CURRY | RECIPE | KITCHEN STORIES
Add the coconut milk, spinach and chickpeas and mix well. Bring up to the boil then simmer for 45 minutes. Step. 4/4Finely slice the bell pepper, and cut chicken breast into 1 inch chunks. Add to the curry mix and cook for 15 minutes, until the chicken is cooked. Serve with rice. Tags # weeknight dinner# main# gluten free# poultry# Asian# savory# vegetables
From kitchenstories.com


HEALTHY SLOW-COOKER CHICKEN, CHICKPEA AND VEGETABLE CURRY RECIPE …
Heat the oil in a frypan over a medium-high heat. Add the chicken in small batches and cook until brown on all sides. Add the onion and cook for about 4 minutes until it becomes soft and translucent. Add the curry paste and cook for 1 minute then add the tomatoes, tomato paste and stock. Transfer it into a 5 litre slow cooker.
From nomoneynotime.com.au


SLOW COOKER CHICKEN CHICKPEA CURRY RECIPE | HINT OF HELEN
2019-10-06 5. Then pour in the water and chicken stock cube, stir to evenly mix everything together then cook for 3 hours on high or 5 hours on low. 6. Once cooked, add a tin of drained chickpeas and stir. 7. Take 2 tbsp cornflour and mix with 2 tbsp of the slow cooker liquid. 8. Mix until it is a smooth paste – this will thicken the curry liquid. 9.
From hintofhelen.com


CHICKPEA AND SPINACH CURRY - RECIPE | TASTYCRAZE.COM
2022-07-28 Finely chop the onion and garlic. Fry the onion in heated oil. When it starts to become transparent, add the spices, along with the garlic, chickpeas and mix well. Pour the tomatoes and pour about 1/2 cup of water. When it boils, add the spinach and leave it to soften for about 5 minutes. Finally, add the hummus and mix, until a smooth mixture ...
From tastycraze.com


CHICKEN CHICKPEA CURRY RECIPE | RACHAEL RAY
Remove chicken from pan and reserve. To the same pot the chicken was cooked in, add the onion, celery and curry powder. Cook, stirring occasionally, until soft, about 5-6 minutes. Add the apples, chickpeas, reserved chicken and 2 cups of water to the pan. Bring up to a boil and sprinkle the couscous over the pan.
From rachaelray.com


CHICKPEA AND PUMPKIN CURRY | THE COOK UP | JANICE PETERSEN | SBS …
Melt the ghee in a heavy-based saucepan over medium heat. Add the onion and stir until soft. Add the spices, curry leaves and ginger and cook for 30 seconds or until fragrant.
From sbs.com.au


CHICKPEA CURRY WITH CHICKEN RECIPE | THE BEACHBODY BLOG
2020-09-29 Heat oil in a large skillet (or wok) over medium-high heat. Add chicken; cook, for 4 to 5 minutes, turning once, until golden brown. Remove from pan. Set aside. Add onion, garlic, ½ tsp. cumin, and mustard seed to same skillet; cook over medium heat, stirring frequently, for 3 to 5 minutes, or until the onion begins to soften.
From beachbodyondemand.com


ONE-POT CHICKEN, CHICKPEA AND KALE COCONUT CURRY RECIPE | THE …
Heat the oil in a medium-sized saucepan. Add the spices (including the chilli for optional heat), turn the heat down and cook for 10 seconds. Add the chicken, season lightly, and cook for 5 minutes, stirring occasionally. Add a little water if the pan looks too dry. Add the chickpeas and content for the sauce packets along with the kale and ...
From thespicetailor.ca


CHICKPEA CURRY RECIPE | JAMIE OLIVER VEGETARIAN CURRY
Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies. Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they’re crackling, add the asafoetida. Stir in the onions and fry …
From jamieoliver.com


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