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Chicken and Chickpea Curry

A fast and easy meal that combines chicken breast and chickpeas in a mild curry sauce. Serve with rice or flat bread.

Claudia

Ingredients
Serves: 4 

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 (185g) skinless, boneless chicken breast, cut into cubes
  • 3 cloves garlic, crushed
  • 1 tablespoon curry powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 (400g) tin chickpeas, drained and rinsed
  • 1 tablespoon tomato sauce
  • 90g tomato paste
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup (250ml) water, or as needed
  • 4 sprigs coriander, for garnish

Directions
Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat the olive oil in a frypan 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.
  2. 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.
  3. Add the chickpeas, tomato sauce, 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.
  4. 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 coriander to serve.

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