Chickpea Curry with Chicken
SERVINGS 4
Ingredients
- 1 Tbsp olive oil
- 1 lb chicken breasts
- 1 medium onion chopped
- 3 cloves garlic crushed
- 1 tsp turmeric
- 1 tsp coriander
- 15 oz chickpeas 15-oz can. (garbanzo beans) drained and rinsed
- 1 can canned tomatoes 14.5-oz. can
- 1 cup chicken broth (or vegetable broth)
- ½ tsp mustard seed
- 1 tsp cumin divided use
- 1 tsp chili powder
Instructions
- Heat oil in a large skillet (or wok) over medium-high heat.
- Add chicken; cook, for 4 to 5 minutes, turning once, until golden brown. Remove from pan. Set aside.
- Add onion, garlic, 1⁄2 tsp. cumin, and mustard seed to same skillet; cook over medium heat, stirring frequently, for 3 to 5 minutes, or until the onion begins to soften.
- Add turmeric, remaining 1⁄2 tsp. cumin, coriander, chili powder, chickpeas, tomatoes, chicken broth, and chicken.
- Bring to a boil, reduce heat to medium-low; gently boil for 10 to 15 minutes.
Notes
UPF: 1 Green, 1 Red, 1 Yellow, 1/2 tsp
2B: Enjoy as part of a great lunch.
Nutrition
Calories: 380kcalCarbohydrates: 38gProtein: 35gFat: 10gSaturated Fat: 2gCholesterol: 73mgSodium: 379mgPotassium: 1066mgFiber: 10gSugar: 9gVitamin A: 399IUVitamin C: 19mgCalcium: 115mgIron: 6mg
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