Chickpea and Chicken Curry
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Chickpea and Chicken Curry

1. Olive oil - 1 tablespoon
2. Onion, diced - 1 large
3. Skinless, boneless chicken breast half - cut into cubes - 1 (6 ounce)
4. Garlic, minced - 3 cloves
5. Curry powder - 1 tablespoon
6. Ground cinnamon - 1 teaspoon
7. Ground cloves - ¼ teaspoon
8. Garbanzo beans (chickpeas), drained and rinsed - 1 (15 ounce) can
9. Water, or as needed - 1 cup
10. Tomato paste - ½ (6 ounce) can
11. Ketchup - 1 tablespoon
12. Lemon juice (Optional) - 1 tablespoon
13. Salt - 1 teaspoon
14. Ground black pepper - ¼ teaspoon
15. Cilantro for garnish - 4 sprigs

How to cook deliciously - Chickpea and Chicken Curry

1. Stage

Heat olive oil in a skillet over medium-high heat. Cook and stir onion and chicken in hot oil until onion is dark brown and chicken is golden, about 5 minutes. Reduce heat to medium, then stir in garlic, curry powder, cinnamon, and cloves. Cook and stir until spices are fragrant and garlic has softened slightly, 1 to 2 minutes.

2. Stage

Stir in garbanzo beans, water, tomato paste, ketchup, lemon juice, salt, and black pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook for 10 minutes.

3. Stage

Uncover and increase heat to medium-high; cook until sauce reduces and thickens to desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.