Chickpea and Chicken Curry recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes

Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 1027.6 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

4 servings

Recipe Note

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

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