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
CURRIED CHICKPEAS AND SPINACH
Provided by Food Network Kitchen
Time 4h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.
- Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker. Cover and cook on high, 3 1/2 hours. Scatter the cheese over the vegetabls, cover and cook 30 more minutes. Serve with naan.
CHICKPEA AND CHICKEN CURRY
This chickpea and tomato based curry has a variety of spices which you can modify based on your preferences, chicken is easily added to this dish, but can also be left out. Usually served with a scoop of thick natural yoghurt to counterbalance the heat.
Provided by Ilonav83
Time 30m
Yield Serves 2
Number Of Ingredients 12
Steps:
- Add onion and garlic to hot oil and stir over a medium heat until soft.
- Add chilli powder, salt, tumeric, ginger, and cumin. Stir over medium heat for 1 minute.
- Add chicken, ensure the chicken is cooked and well coated in the spice mixture.
- Add chickpeas and undrained tomatoes and let simmer over low heat for 10 to 15 minutes. (If tomato juices evaporate too quickly, add a little water)
- Once done, divide the mixture into deep dishes or bowls and add a scoop of yoghurt if desired.
SPINACH & CHICKPEA CURRY
A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
- Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.
Nutrition Facts : Calories 203 calories, Fat 4 grams fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
CHICKEN BREASTS WITH CURRY
Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy. It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder. Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned. Simmer until heated through, and enjoy with a snowy pile of rice. It beats takeout curry by a mile.
Provided by Pierre Franey
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
- Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
- Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
- Sprinkle chicken with salt and pepper.
- Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
- Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 8 grams, TransFat 0 grams
LEMON-SPICED CHICKEN WITH CHICKPEAS
A spicy, filling one pot that has a bit of added zing. Make it a mid-week must
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
- Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
- Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.
Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 1.03 milligram of sodium
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
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.
CREAMY CHICKEN WITH SPINACH AND CHICKPEAS
Try something new with this Creamy Chicken with Spinach and Chickpeas recipe. Bone-in chicken breasts are super flavorful in a creamy sauce with chickpeas and wilted baby spinach. See how to prepare this dish in a quick how-to video.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Blend broth, cream cheese, pepper and 1/2 cup chickpeas in blender until smooth.
- Heat dressing in large skillet on medium heat. Add chicken; cook 8 min. or until browned on all sides, turning occasionally. Add ham and remaining chickpeas. Pour cream cheese sauce over ingredients in skillet; cover with lid. Simmer on medium-low 15 min. or until chicken is done (165ºF).
- Add spinach; cook, covered, 5 min. or until spinach is wilted.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 35 g
CHICKPEA SPINACH CURRY (CHANA PALAK MASALA)
Tired of paying a fortune for takeaways, or just fancy something healthier? Try this tasty healthy chickpea spinach curry, with a tomato and onion spiced gravy and a touch of coconut milk for richness.
Provided by The Fiery Vegetarian
Categories Lunch and Dinner
Time 25m
Number Of Ingredients 18
Steps:
- Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion until golden.
- Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore.
- Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.
- Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.
- Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.
- Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.
Nutrition Facts : Calories 417 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 20 grams fat, Fiber 10 grams fiber, Protein 17 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 669 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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
ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES, AND PAPRIKA
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Provided by Bon Appétit Test Kitchen
Categories Sandwich Chicken Tomato Roast Kid-Friendly Quick & Easy High Fiber Dinner Chickpea Fall Spring Winter Family Reunion Healthy Potluck Bon Appétit Quick and Healthy Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
- Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
- *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
CURRY-STYLE CHICKEN AND SPINACH
The 'curry' is in the combo of cumin, coriander, and ginger. I make this for my fiance, who doesn't like curry. He loves this.
Provided by NIMITZ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium-high heat. Cook and stir the chicken in the butter about 5 minutes, until browned.
- Season the chicken with the cumin, coriander, ginger, onion powder, and red pepper flakes. Mix in the garlic. Pour the chicken broth into the skillet, and bring the mixture to a boil.
- Stir in the spinach and cook about 5 minutes. Mix in the heavy cream, and cook until heated through. Continue cooking until the chicken is no longer pink and juices run clear. Salt to taste.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 6.1 g, Cholesterol 188.6 mg, Fat 24 g, Fiber 3 g, Protein 54.5 g, SaturatedFat 12.1 g, Sodium 549.7 mg, Sugar 0.5 g
SPINACH CHICKPEA CURRY
A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired.
Provided by BELLACOOLA
Categories Main Dish Recipes Curries Vegetarian
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.
- Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.
Nutrition Facts : Calories 346 calories, Carbohydrate 44.7 g, Fat 12.3 g, Fiber 9 g, Protein 21.7 g, SaturatedFat 1.8 g, Sodium 848.6 mg, Sugar 5.8 g
CHICKEN CHICKPEA SPINACH SOUP
Chicken Chickpea Spinach Soup - a healthy hearty and delicious soup that is both high in protein and fibre and a perfect meal for any day of the week
Provided by Siobhan (Slimming Eats)
Categories Soup
Time 36m
Number Of Ingredients 13
Steps:
- Add the olive oil to a deep saucepan over a medium-high heat
- Once the oil is heated add in the onion, carrots and garlic and fry for a few minutes to soften
- Add in the fennel, oregano and paprika and fry for another minute to coat.
- Add in the chickpeas, tomato paste and stock, stir well and then bring to a boil.
- Once it comes to a boil, reduce the heat to a simmer, add a lid and let simmer for 20 minutes.
- Then add in the cooked chicken and spinach and stir until the spinach is all wilted down (a couple of minutes).
- Taste and season as needed with salt and black pepper.
- Serve and enjoy!!
Nutrition Facts : Calories 255 calories, Carbohydrate 24.9 grams carbohydrates, Fat 7.5 grams fat, Fiber 6.9 grams fiber, Protein 22.9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 SERVING, Sodium 503 milligrams sodium, Sugar 6.7 grams sugar
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INDIAN-SPICED CHICKEN WITH CHICKPEAS AND SPINACH
From seasonsandsuppers.ca
5/5 (5)Total Time 1 hr 10 minsCategory Main CourseCalories 333 per serving
- Pan chicken dry and season with salt and pepper. Heat 1 Tbsp. oil in an oven-safe pan (with a lid, such as a Dutch oven) on stove-top over medium-high heat. Brown chicken on both sides until golden and remove to a plate.
- Add butter and onions to pan (don't remove drippings unless excessive). Cook, stirring regularly, until onions are soft and golden brown, about 10 minutes. (Don't rush browning the onions, as cooking them to golden adds great flavour to the dish). Stir in garlic, ginger and spices. Cook, stirring constantly, about 1 minute. Stir in chickpeas and 2 cups of broth. Return chicken to pan and any accumulated juices. Liquid should cover chicken by about 2/3. If not, add a bit more broth to top up. Bring liquid to a simmer, then cover and transfer to the pre-heated oven. Cook until chicken is fork-tender, about 45 minutes, depending on the cut of chicken you used.
- Remove from oven and transfer chicken to a plate. Cover with foil to keep warm. To hot liquid in pot, add spinach. Cover and let stand about 5 minutes, or until spinach is wilted. Stir in yogurt. Taste and season with salt and pepper, to taste. (If sauce is not as thick as you'd like, mix a bit of the sauce with a couple of teaspoons of cornstarch to make a paste. Add a bit at a time to the warm sauce and stir until desired thickness). Return chicken to pot and warm over low heat (do not boil or yogurt may curdle).
CHICKEN CURRY WITH SPINACH AND CHICKPEAS | PARENTS
From parents.com
Total Time 30 minsCalories 463 per serving
- Heat the oil in a large skillet over medium heat. Add the onions, sprinkle with salt, and cook until soft and translucent, about 8 minutes. Add the ginger and garlic and cook for another 1 to 2 minutes, stirring frequently; add the curry powder, stir to coat the vegetables, and cook until fragrant, another minute.
- Add the undrained tomatoes and coconut milk to the skillet and bring to a boil; reduce heat. Simmer 10 minutes, uncovered, or until the tomatoes break down and the flavors blend. Add the spinach, chicken, and chickpeas and cook until the spinach is just wilted and the chicken and chickpeas are warmed through, another 2 or 3 minutes. Season to taste with kosher salt and serve with jasmine rice.
SPICED CHICKEN WITH CHICKPEAS AND SPINACH ... - BON APPéTIT
From bonappetit.com
4.3/5 (104)Estimated Reading Time 2 minsServings 6
- Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy pot over medium-high heat. Season chicken with salt. Working in batches, cook chicken, reducing heat as needed to prevent over-browning, until golden brown on all sides, 8-10 minutes per batch. Transfer to a plate.
- Add butter and onions to drippings in pot; season with salt. Cook, stirring often, until onions are soft and golden brown, 10-15 minutes.
- Stir in garlic, ginger, coriander, cumin, turmeric, and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in chickpeas and 2 cups broth. Return chicken and any accumulated juices to pot. Add more broth if needed to cover chicken about three-fourths of the way up. Bring to a simmer. Cover pot and transfer to oven. Braise chicken until fork-tender, 45-55 minutes. DO AHEAD: Chicken can be made 3 days ahead. Let cool slightly, then chill, uncovered, until cold. Cover and keep chilled. Rewarm before continuing.
- Using tongs and a slotted spoon, transfer chicken to a platter and cover with foil to keep warm. Add spinach to pot, cover, and remove from heat. Let stand until spinach is wilted, 5-7 minutes.
CHICKEN AND CHICKPEA CURRY - SAPEOPLE SOUTH AFRICAN RECIPES
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CURRY COCONUT CHICKEN WITH CAULIFLOWER ... - FAMILYSTYLE FOOD
From familystylefood.com
4.7/5 (35)Total Time 23 minsCategory ChickenCalories 401 per serving
- Set a pressure cooker to the "Sauté" function and preheat on high. When the cooking pot is hot, add the butter and onion and cook until soft and translucent, about 5 minutes, stirring frequently.
- Melt the butter in a skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, stirring frequently.
EASY CHICKEN AND CHICKPEA PAPRIKASH - VIKALINKA
From vikalinka.com
4.9/5 (19)Total Time 30 minsCategory MainCalories 305 per serving
- In a large pan sear chicken strips in olive oil until just sealed but not completely cooked, approximately for 5-7 minutes. Remove to a plate.
- Add sliced pepper and stir fry over medium-high heat until slightly charred but still crispy. Remove to a plate and set aside.
- Reduce the heat to low and add chopped onion. Cook for 5-7 minutes until soft, add garlic and continue cooking for 1 minute.
THAI CHICKEN CAULIFLOWER CURRY - AVERIE COOKS
From averiecooks.com
4.4/5 (23)Total Time 20 minsCategory 30-minute MealsCalories 777 per serving
- To a large skillet, add the oil, onion, chicken, and sauté over medium-high heat until the onion begins to soften and the chicken is cooked through about 5 minutes; stir and flip intermittently to ensure even cooking.
- Add the coconut milk, chickpeas, cauliflower, carrots, Thai curry paste, salt, pepper, stir to combine, reduce the heat to medium or medium-low, cover the skillet, and allow the mixture to steam, or until cauliflower is as tender as desired. For me, 5 minutes is sufficient.
- Add the spinach, lime juice, cilantro, and stir to combine. Cook until the spinach has wilted and is tender, about 1 to 2 minutes.
BRAISED INDIAN CHICKEN WITH CHICKPEAS - A BEAUTIFUL PLATE
From abeautifulplate.com
5/5 (2)Total Time 1 hr 15 minsCategory Chicken And PoultryCalories 468 per serving
- Preheat the oven to 325 degrees Fahrenheit (braising the chicken in the oven ensures that you will cook it at a steady, low temperature, and reduces the need to watch it on the stove; but this dish can also be braised directly on your stove-top). Pat the chicken thighs dry with paper towels, and season generously with salt and pepper.
- Heat the oil in a large (5.5 quart roughly) Dutch-oven or other heavy-bottomed pot. Working in batches (avoid over-crowding the pan), cook the chicken thighs until golden brown on all sides. Adjust heat as necessary. Set aside on a large plate.
- Add the butter to the pan drippings along with the sliced onion. Cook onions over low heat for 8 to 10 minutes, or until very soft, translucent, and caramelized, stirring often.
- Add the garlic, fresh ginger, coriander, cumin, turmeric, and cayenne pepper to the pot. Cook, stirring constantly, until very fragrant. Add the drained chickpeas and chicken broth, and stir gently. Add the browned chicken thighs to the pan (the broth should cover the chicken thighs about 2/3 to 3/4 of the way up). Bring to a low simmer. Cover the pot and transfer to the oven (alternatively, if cooking over the stove, place over very low heat and check the pot every 5 to 10 minutes to ensure that it is simmer slowly). Braise the chicken until fork-tender, roughly 40 to 50 minutes.
CURRY CHICKEN AND CHICKPEAS - TO SIMPLY INSPIRE
From tosimplyinspire.com
5/5 (3)Total Time 40 minsCategory Main CourseCalories 311 per serving
- Add the chicken and onion and cook over medium heat until almost fully cooked and onion is soft.
ONE POT BUTTERNUT SQUASH CHICKEN CURRY - THE GIRL ON BLOOR
From thegirlonbloor.com
Ratings 81Calories 396 per servingCategory Main Dish
- Heat 1 tbsp olive oil over med-high heat in a large, deep pot. Add chicken and saute until browned, about 5-6 min. Remove chicken. Add remaining tbsp of olive oil, butternut squash, carrots, garlic and ginger, cooking for 4-5 min until veggies start to get tender.
- Add stock, coconut milk, curry powder, turmeric and salt, bringing to a boil and then let simmer for 15 minutes. Add chicken back in, along with chickpeas and red pepper, and cook another 5 minutes. Remove from heat, stir in spinach and serve in large bowls alongside basmati rice. Garnish with cilantro and serve!
- ALTERNATIVE SLOW COOKER METHOD: Dump all ingredients in the slow cooker except spinach, cilantro and rice, and cook on low for 8 hours. Stir in spinach right before serving, and serve with rice, topping with cilantro.
CURRIED CHICKEN AND CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Calories 436 per servingServings 4
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Combine 1/2 teaspoon salt, garlic, and chicken, tossing to coat. Add chicken mixture to pan; saute 3 minutes or until browned. Stir in curry powder; cook 1 minute. Add tomato, broth, chile sauce, and chickpeas; bring to a simmer. Cover and cook 8 minutes.
- While chicken mixture cooks, place 1/4 teaspoon salt, 1 cup water, and oil in a medium saucepan; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand for 5 minutes. Fluff couscous with a fork.
- While couscous stands, poke holes in spinach bag. Microwave at high 2 minutes. Garnish with lemon wedges, if desired.
CREAMY INDIAN CURRY WITH CHICKEN BREAST | RECIPE | KITCHEN ...
From kitchenstories.com
4.5/5 (255)Category MainCuisine IndianTotal Time 30 mins
- Cook basmati rice in salted boiling water according to the package instructions. Drain and set aside.
- Chop ginger, finely dice onion and slice pepper into strips. Cut chicken breast into small pieces.
- Fry chicken in a large frying pan with peanut oil. As soon as it is slightly browned, add ginger, onion, and pepper and continue to sauté.
- Add curry paste, turmeric, and coconut milk. Drain the chickpeas and add to the pan, along with the smashed lemongrass. Slowly bring to a boil.
CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH – FARMBOY
From farmboyinthekitchen.com
- Place chicken breast pieces between sheets of plastic wrap and pound them to 1/2 inches thick.
- Place flour on a plate. Season chicken breasts with salt and pepper, then lightly dredge them in flour until coated.
- In a large non-stick skillet over medium heat, add 1 tbsp oil. When shimmering, add the chicken cutlets and cook until golden and cooked through. About 3 minutes per side. Transfer the cutlets to a plate.
- Add remaining 2 tbsp. oil to the skillet, then the chickpeas and curry powder. Season with salt & pepper and cook, stirring frequently, until they are golden and starting to pop, about 3-4 minutes. Add the butter, lime juice, and spinach and saute just until the spinach starts to wilt. Spoon chickpea/spinach mixture over the chicken. Top with chopped cilantro or parsley. Serve with lime wedges.
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