Chickpea and Chicken Curry |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is a delicious, fast and easy meal that makes great leftovers for lunch too! Serve with rice. 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 |
1/4 teaspoon ground cloves |
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed |
1 tablespoon ketchup |
1/2 (6 ounce) can tomato paste |
1 tablespoon lemon juice (optional) |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
1 cup water, or as needed |
4 sprigs cilantro for garnish |
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.
|
|