Curried Chicken And Chickpeas 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
Calories208.4 calories
Carbohydrate27 g
Cholesterol24.2 mg
Fat5.6 g
Fiber5.6 g
Protein14.2 g
SaturatedFat0.9 g
Sodium1027.6 mg
Sugar5.2 g

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.

CHICKPEA CURRY WITH RICE



Chickpea Curry with Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups basmati rice
2 tablespoons vegetable oil
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons curry powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1 to 2 tablespoons honey
1 to 2 tablespoons sriracha sauce
Naan bread, for serving
Chopped fresh cilantro, for garnish.
Calories534
Fat22 grams
SaturatedFat13 grams
Cholesterol0 milligrams
Sodium713 milligrams
Carbohydrate79 grams
Fiber5 grams
Protein12 grams
Sugar7 grams

Steps:

  • Cook the basmati rice according to the package instructions.
  • Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
  • Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

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
Calories600 calorie
Fat32 grams
SaturatedFat6 grams
Cholesterol95 milligrams
Sodium560 milligrams
Carbohydrate41 grams
Fiber8 grams
Protein37 grams

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.

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
Calories272 calories
Fat5 grams fat
SaturatedFat1 grams saturated fat
Carbohydrate19 grams carbohydrates
Fiber5 grams fiber
Protein39 grams protein
Sodium1.68 milligram of sodium

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.

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 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
Calories134.7 calories
Carbohydrate20.5 g
Fat4.5 g
Fiber4.6 g
Protein4.1 g
SaturatedFat0.7 g
Sodium288.7 mg
Sugar1.3 g

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.

CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH



Curry Chicken Breasts With Chickpeas and Spinach image

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

1/4 cup all-purpose flour
4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2-inch thick
Kosher salt and black pepper
1/4 cup canola oil
2 tablespoons Madras curry powder
1 (15-ounce) can chickpeas, rinsed
2 tablespoons unsalted butter
1 tablespoon fresh lime juice, plus wedges for serving
4 ounces baby spinach (about 4 packed cups)
Chopped fresh cilantro (optional)

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.

CURRIED CHICKEN SOUP



Curried Chicken Soup image

My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

4 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 can (13.66 ounces) coconut milk
3/4 cup minced fresh cilantro
Calories 270 calories
Fat16g fat (10g saturated fat)
Cholesterol32mg cholesterol
Sodium555mg sodium
Carbohydrate17g carbohydrate (5g sugars
Fiber5g fiber)
Protein16g protein.

Steps:

  • In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

CURRIED CHICKEN WITH CHICKPEAS (TRINIDAD)



Curried Chicken With Chickpeas (Trinidad) image

Again, haven't tried, just posting because book is due at library. From "A Taste of the Tropics"

Provided by Gabo6868

Categories     Caribbean

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup butter, melted
2 garlic cloves, minced
2 teaspoons fresh ginger, minced
1 small onion, diced
2 tablespoons curry powder
2 teaspoons ground cumin
1 teaspoon ground thyme
2 sweet potatoes, scrubbed and diced
1 1/2 cups water
1/2 teaspoon red hot sauce
1/8 teaspoon salt
2 cups cooked chickpeas
1 1/2 lbs boneless skinless chicken breasts, pounded and diced
Calories513.3
Fat15.8
SaturatedFat8.1
Cholesterol129.2
Sodium681.4
Carbohydrate45.2
Fiber8.8
Sugar3.6
Protein47.3

Steps:

  • Place 2 tablespoons of the butter, plus the garlic, ginger and onion in a deep skillet. Saute for 2 to 3 minutes over medium heat.
  • Add the curry powder, cumin and thyme and saute for another minute.
  • Add the potatoes, water, red hot sauce and salt and cook for about 15 minutes, or until the potatoes are soft but not mushy.
  • Add the chickpeas and cook another 5 to 10 minutes.
  • In a separate skillet, saute 2 tablespoons of the remaining butter and the chicken over medium heat for 5 to 7 minute, or until the chicken is white in the center.
  • Add the vegetable curry mixture and bring to a simmer.
  • Serve hot over rice.

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