Directions:
- 1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
- 2. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.27 Kcal (1467 kJ) | ||
| Calories from fat | 154.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.2g | 26% | |
|---|---|---|---|
| Cholesterol | 39.84mg | 13% | |
| Sodium | 726.2mg | 30% | |
| Potassium | 426.85mg | 9% | |
| Total Carbs | 32.01g | 11% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 17.86g | 36% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 57.4mg | 319% | |
| Calcium | 54.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 167.62 Kcal (702 kJ) | ||
| Calories from fat | 74.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.23g | 26% | |
|---|---|---|---|
| Cholesterol | 19.07mg | 13% | |
| Sodium | 347.52mg | 30% | |
| Potassium | 204.27mg | 9% | |
| Total Carbs | 15.32g | 11% | |
| Sugars | 1.91g | 16% | |
| Dietary Fiber | 2.26g | 19% | |
| Protein | 8.55g | 36% | |
| Vitamin C | 3.8mg | 13% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 27.5mg | 319% | |
| Calcium | 26.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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