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
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
BHATURA
Bhaturais a fried bread often served at Chaat shops, that is the term for Indian fast food shops. This recipe is from "A taste of Palace Life Royal Indian Cookery" by Manju Shivraj Singh
Provided by Steve P.
Categories Breads
Time 5h30m
Yield 10 Bhatura, 10 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour, salt and baking soda into a large bowl; beat the egg and add it to the flour with the sugar, yogurt and water.
- Mix to a fairly soft dough, adding more water if necessary.
- Add the ghee and knead the dough until it is smooth and pliable; put it back in the bowl, cover with a damp cloth and put in a warm place for about 4 hours to rise.
- Knead the dough again and divide into ten balls; roll out each one on a greased board to a circle about 4 inches in diameter.
- Heat the oil in a deep frying pan or wok and fry the bhaturas, one at a time turning them so that they tur that they turn pale golden on both sides; drain on paper towels and keep warm while you fry the remainder.
- Note: This cookbook has a picture included of the bhaturas frying in a large deep frying pan that seems to contradict the instruction to fry one at a time.
- In the picture all ten are frying at once.
- My guess is that the instruction is meerly to make sure you have enough room to be able to turn them over and brown the other side.
- The 5 hours prep time includes the 4 hours rising, and the 30 minutes cooking time is an approximation that will depend on how many you try frying at a time and how quickly they brown.
Nutrition Facts : Calories 345, Fat 24.1, SaturatedFat 4, Cholesterol 25.2, Sodium 136.6, Carbohydrate 27.8, Fiber 0.9, Sugar 1.7, Protein 4.4
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