Chickpea and Chicken Curry recipe
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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 caloriescarbohydrate: 27 gcholesterol: 24.2 mgfat: 5.6 gfiber: 5.6 gprotein: 14.2 gsaturatedFat: 0.9 gservingSize: -sodium: 1027.6 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Chickpea and Chicken Curry
Directions
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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.