Chickpea and Chicken Curry

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

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.

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