Chickpea And Chicken Curry Food

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CHICKPEA AND CHICKEN CURRY



Chickpea and Chicken Curry image

This chickpea and tomato based curry has a variety of spices which you can modify based on your preferences, chicken is easily added to this dish, but can also be left out. Usually served with a scoop of thick natural yoghurt to counterbalance the heat.

Provided by Ilonav83

Time 30m

Yield Serves 2

Number Of Ingredients 12

1 medium onion
2 cloves of garlic
1 teaspoon of chili powder
1 teaspoon of tumeric
0.5 teaspoon of ground ginger
0.5 teaspoon of ground cumin
1 teaspoon of fine table salt
200 grams of chickpeas
200 grams of chicken breast (optional)
One tin of chopped tomatoes
One tablespoon of vegetable oil
0% Greek yoghurt for serving (optional)

Steps:

  • Add onion and garlic to hot oil and stir over a medium heat until soft.
  • Add chilli powder, salt, tumeric, ginger, and cumin. Stir over medium heat for 1 minute.
  • Add chicken, ensure the chicken is cooked and well coated in the spice mixture.
  • Add chickpeas and undrained tomatoes and let simmer over low heat for 10 to 15 minutes. (If tomato juices evaporate too quickly, add a little water)
  • Once done, divide the mixture into deep dishes or bowls and add a scoop of yoghurt if desired.

CHICKEN-CHICKPEA CURRY



Chicken-Chickpea Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 plum tomatoes, chopped
2 large shallots, halved
1 2-inch piece ginger, peeled
1/2 to 1 jalapeno pepper, seeded
1 teaspoon curry powder
Kosher salt
3 tablespoons vegetable oil
2 15-ounce cans chickpeas, drained and rinsed
2 cups shredded rotisserie chicken (skin removed)
2 cups frozen cut okra or sliced fresh okra
1/4 cup chopped fresh cilantro, plus more for topping
Plain yogurt and naan bread, for serving (optional)

Steps:

  • Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
  • Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
  • Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.

Nutrition Facts : Calories 376 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 50 milligrams, Sodium 742 milligrams, Carbohydrate 40 grams, Fiber 8 grams, Protein 24 grams

CHICKPEA AND CHICKEN CURRY



Chickpea and Chicken Curry image

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

Provided by Claudia

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 1027.6 mg, Sugar 5.2 g

EASY CHICKPEA CURRY



Easy Chickpea Curry image

This is my personal curry recipe that I've ended up developing over the years. It's very versatile - feel free to add any veggies or meats. All the ingredients can be adjusted to fit your preference. Serve over rice or just eat with naan.

Provided by Juavichar

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 20

1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
3 teaspoons curry powder
2 teaspoons garam masala
½ teaspoon ground paprika
½ teaspoon white sugar
½ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon salt
¼ teaspoon pepper
1 (15 ounce) can garbanzo beans, drained
2 potatoes, chopped
1 (14 ounce) can coconut milk
1 tomato, chopped
⅓ cup milk
2 tablespoons ketchup
2 tablespoons sour cream
2 cubes chicken bouillon
¼ cup ground almonds, or as needed

Steps:

  • Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted.
  • Mix in the garbanzo beans, potatoes, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.

Nutrition Facts : Calories 505.3 calories, Carbohydrate 49.7 g, Cholesterol 12.7 mg, Fat 31.8 g, Fiber 9.5 g, Protein 11.9 g, SaturatedFat 22.2 g, Sodium 1072.6 mg, Sugar 6.5 g

FRAGRANT CHICKEN CURRY WITH CHICK PEAS



Fragrant chicken curry with chick peas image

A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 13

2 onions , quartered
3 fat garlic cloves
3cm/¼in piece fresh root ginger , peeled and roughly chopped
2 tbsp moglai (medium) curry powder
½ tsp turmeric
2 tsp paprika
1 fresh red chilli , seeded and roughly chopped
20g packet fresh coriander
1 chicken stock cube
425ml/¾ pint boiling water
4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed
410g can chickpea , drained and rinsed
natural low-fat yogurt , basmati rice, naan bread or grilled poppadums, to serve

Steps:

  • Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
  • Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
  • Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.

Nutrition Facts : Calories 272 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.68 milligram of sodium

CHICKEN, CHICKPEA AND KALE CURRY



Chicken, Chickpea and Kale Curry image

A simple, filling curry. To make vegetarian, omit the chicken. Modified heavily from 200 Curries: Hamlyn All Color by Sunil Vijayakar

Provided by Yana W.

Categories     Beans

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 (15 ounce) can low-sodium chickpeas, drained and rinsed
12 ounces boneless skinless chicken breasts
2 sweet potatoes, washed
2 tablespoons cooking oil
2 onions, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 tablespoon curry powder or 1 tablespoon garam masala
1 (14 ounce) can chopped low-sodium tomatoes
1 teaspoon brown sugar
1/2 cup water
3 cups kale or 3 cups spinach, washed stemmed and chopped
2 tablespoons chopped mint (optional) or 2 tablespoons chopped cilantro (optional)
4 tablespoons low-fat plain yogurt (to garnish) (optional)

Steps:

  • Pierce the sweet potatoes with a fork or knife point in several places, then bake in a pre-heated 400 degree oven for about 1 hour, or until tender. Set aside.
  • Slice the chicken breast into small cubes, approximately 1 inch thick.
  • Heat the oil in a deep pot, carefully add the chicken pieces. Allow to cook undisturbed on once side for about 3-4 minutes, or until golden brown. Flip the chicken and allow to brown on the other side. Remove the chicken to a bowl and set a side.
  • To the hot pan, add the onions and cook, stirring occasionally, on medium-low heat until they soften and start to take on color.
  • Add the dried spices, stir and cook for 1-2 minutes.
  • Stir in the tomatoes, sugar, and water. Raise the heat to high and bring to a boil. Stir, cover, reduce heat and simmer gently for 20 minutes.
  • Add the reserved chicken, chickpeas, chopped kale and simmer until the greens are tender, 3-8 minutes. Then turn off the heat and let cool for about 10 minutes before serving.
  • Cut each sweet potato in half.
  • To serve, top a sweet potato half with the curry, a spoonful of yogurt, and chopped cilantro or mint (if using).

Nutrition Facts : Calories 471.7, Fat 13.1, SaturatedFat 1.8, Cholesterol 54.4, Sodium 190.9, Carbohydrate 60.1, Fiber 14.3, Sugar 13.8, Protein 32.2

CHICKPEA CURRY (GARBANZOS)



Chickpea Curry (Garbanzos) image

With a picture! A delicious, easy, stovetop vegetarian Indian curry that makes a yummy lunch! Based on a recipe I got from MrCurrys.com with a sample of their wonderful curry seasoning powder.

Provided by SaraFish

Categories     Curries

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1 (16 ounce) can chickpeas, drained and rinsed
1 onion, diced
1 teaspoon fresh ginger, minced
5 garlic cloves, minced
1 -4 teaspoon mrcurrys.com curry powder (or your favorite curry powder blend)
1/2 teaspoon salt
1 medium tomatoes, diced
2 -3 tablespoons olive oil
water

Steps:

  • Saute onions in olive oil for 3 minutes.
  • Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
  • Add chickpeas and salt and a tablespoon or so of water.
  • Cook and stir about a minute.
  • Add tomatoes and cook for 5 minutes, stirring gently.
  • Add another spoonful of water if it seems dry or if it's burning or sticking.
  • Serve with flatbread and rice.

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY



Easy Chickpea Curry (Channa Masala) Recipe by Tasty image

Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced
ginger, peeled and grated, 1 inch (2 1/2 cm) piece
1 jalapeño, or green chile, seeded and sliced
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
2 cups fresh tomato, diced
15 oz chickpeas, drained and rinsed, 2 cans
½ cup water
½ lemon, juiced
¼ cup fresh cilantro, chopped

Steps:

  • Heat olive oil in a large stock pot or dutch oven over medium-high heat.
  • Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
  • Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
  • Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
  • Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
  • As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
  • Once covered, cook for 15 minutes while stirring occasionally.
  • Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
  • Serve over basmati rice or with a side of naan.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams

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This chickpea and tomato based curry has a variety of spices which you can modify based on your preferences, chicken is easily added to this dish, but can also be left out. Usually served with a scoop of thick natural yoghurt to counterbalance the heat. Provided by Ilonav83. Time 30m. Yield Serves 2. Number Of Ingredients 12
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