CHICKEN-CHICKPEA CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
CHICKEN CURRY WITH CHICKPEAS
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare quick-cooking rice according to package instructions. Reserve 1 cup of cooked rice for later in the week.
- Cut chicken breasts into 1/2 to 1-inch pieces. Transfer chicken to a medium saucepan. Add chick peas, reserved roasted vegetables, yogurt, curry powder, and cumin and mix well to combine. Set pan over medium-low heat and cook 3 to 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve alongside rice.
CHICKEN AND CHICKPEA CHILI
Steps:
- Heat the oil in a large saucepan over medium-high heat until shimmering. Add the bacon and cook, stirring occasionally, until rendered but not crisp, 3 to 5 minutes. Add the onion, carrot, celery, poblano, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften and just start to brown, about 8 minutes. Stir in the cumin and coriander and cook, stirring, until fragrant, about 30 seconds.
- Meanwhile, transfer the tomatoes and their juices to a medium bowl. Using your hands, gently crushed the tomatoes into chunks. Add the tomatoes, stock and chipotles to the pan and bring to a simmer.
- Remove and discard the skin and bones from the chicken. Coarsely chop or shred the meat. Stir the chicken and chickpeas into the pan. Simmer over medium heat, stirring gently, until the chicken and chickpeas are heated through, 3 to 5 minutes. Season the chili with salt and pepper. Serve hot, topped with the cheese.
CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH
This entire dish is built for flavor - and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they'll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.
Provided by Kay Chun
Categories dinner, quick, weeknight, beans, poultry, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
- In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
- Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.
CHICKPEA AND CHICKEN CURRY
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
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
CURRY CHICKEN WITH CILANTRO LIME SAUCE
Turmeric combined with red curry powder makes a plain breast of chicken anything but. The cilantro sauce offers a bright contrast to the turmeric-infused rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Sprinkle chicken with curry powder, season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-low. Add chicken and cook until golden and opaque throughout, 30 to 35 minutes, turning once.
- In a blender, combine 1 tablespoon oil, cilantro, ginger, lime juice, vinegar, sugar, and 3 tablespoons water. Puree until smooth; set aside.
- In a medium saucepan, heat remaining teaspoon oil over medium. Add shallot and turmeric; season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 1 to 2 minutes. Add coconut milk and 1 cup water; bring to a boil. Stir in rice; return to a boil. Reduce to a simmer, cover, and cook just until rice is tender, 12 to 14 minutes. Remove pan from heat and let stand, covered, for 5 minutes. Fluff with a fork just before serving. Serve rice topped with chicken and drizzled with sauce.
CURRIED CHICKPEAS WITH CILANTRO
I love this recipe. It is my own creation, informed by dal and curry recipes I've made in the past. It's pretty easy, and great if you are craving Indian food. You can use canned or cooked chickpeas and adjust the spices to your preferences. The cooking time doesn't include the time required to soak and cook dry chickpeas. I don't like to use salt in dishes, but you may choose to add salt to enhance the flavor.
Provided by MissLinguist
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
- In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
- When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
- Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
- Serve over brown rice.
FRAGRANT CHICKEN CURRY WITH CHICK PEAS
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
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
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