Chickpeas are a staple in Indian cuisine. They are valued for their protein content and as a delivery vehicle in amazingly spiced dishes like curries and masalas.
This rich, spicy Indian-inspired curry includes chicken and chickpeas for a satisfying heartiness, while ground cumin, turmeric, and coriander blanket the chickpeas in a flavorful sauce.
In just over 30 minutes, you’ll have a savory dinner everyone will enjoy!
Pro tip: For a milder (or hotter) version, adjust the amount of chili powder to your taste.
Chickpea Curry with Chicken
- 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 chili powder
- 1 (15-oz.) can chickpeas (garbanzo beans) drained and rinsed
- 1 (14.5-oz.) can low-sodium diced tomatoes
- 1 cup low-sodium organic chicken broth (or vegetable broth)
Heat oil in a large skillet (or wok) over medium-high heat.
Add chicken; cook, for 4 to 5 minutes, turning once, until golden brown. Remove from pan. Set aside.
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.
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.
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Enjoy as part of a great lunch.
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