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Chickpea Curry with Chicken

Chickpea Curry with Chicken

This chickpea curry is high in protein and big on flavor!

Course Main Course
Cuisine Indian
Keyword chickpea curry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 Servings
Calories 313 kcal
Author Toshi Jones

Ingredients

  • 1 Tbsp. olive oil
  • 1 lb. raw chicken breast tenders
  • 1 medium onion chopped
  • 3 cloves garlic crushed
  • ½ tsp. mustard seed
  • 1 tsp. ground turmeric
  • 1 tsp. ground cumin divided use
  • 1 tsp. ground coriander
  • 1 tsp. ground chili powder
  • 1 (15-oz.) can chickpeas (garbanzo beans) drained and rinsed
  • 1 (14.5-oz.) can diced tomatoes no salt added
  • 1 cup low-sodium organic chicken broth (or vegetable broth)

Instructions

  1. Heat oil in a large skillet (or wok) over medium-high heat.

  2. Add chicken; cook, for 4 to 5 minutes, turning once, until golden brown. Remove from pan. Set aside.

  3. Add onion, garlic, ½ tsp. cumin, and mustard seed to same skillet; cook over medium heat, stirring frequently, for 3 to 5 minutes, or until the onion begins to soften.

  4. Add turmeric, remaining ½ tsp. cumin, coriander, chili powder, chickpeas, tomatoes, chicken broth, and chicken. Bring to a boil, reduce heat to medium-low; gently boil for 10 to 15 minutes.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.