"One of my clients gave me a shorter version of this recipe before I left work for the day. Added a couple of things to it and loved it. Thanks a lot, Laurie. You were right -- good meal! This sauce goes well with rice or with pita bread. What's great about this recipe is you can add as much spice as you would like.
" — Marcia
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ground turkey thigh meat
1 (14.5 ounce) can
garbanzo beans (chickpeas), drained
1 (14.5 ounce) can
bottled sweet chili sauce
salt and ground black pepper to taste
red pepper flakes
Spicy, hot & delish. Mostly followed the ingredients but changed up some measurements. Used 1 lb. 99% fat-free ground turkey breasts; 10 oz. diced tomatoes w/ habanero peppers (only use habanero option if you want to spike the heat); lite coconut milk. Eliminated the sesame oil and sautéed turkey, onion & garlic in Better Than Bouillon, Chicken Base. These changes eliminated some fat making it an even healthier version, and it’s still great tasting.
The recipe as written seems to have more turkey than necessary so you may want to decrease the amount or, if using the 2 lbs., at least up the garbanzo beans as others have suggested. Thank you Marcia for a fantastic recipe! UPDATE: This has become a repeat winner for us. I now add 1 cup of jumbo mixed raisins when stirring in the garbanzo beans. If you prefer firmer raisins, add during last 5 minutes of cooking time.
May have been because I used madras curry, but I didn't care for this recipe. Also it was too sweet for my tastes.
Delicious. I forgot to use the garlic and it didn't matter. I also left the turkey out. This dish tastes amazing and is so quick to make.
This is so delicious. I have been searching for a beautiful saucey curry dish like this to make at home. My husband and I love these flavors and I am so pleased with how it turned out. I served over jasmine rice and I used the remaining coconut milk in the rice...great combo!! Thanks!
I like it because it's quick, easy, tasty and healthy. Next time I think I may add raisins or mango.
This is a keeper! Yummm...makes my mouth hum. I followed other's tips. Made my own 1/2 c sweet chili sauce (ketchup, honey & Sriracha); used 2 cans garbanzo (1 might have been fine) and 1 cup lite coconut milk. Did it all in my electric skillet. Put over rice. Fast, delicious, one-of-a-kind.
This was a big hit for the whole family! We'll definitely be making this dish again, next time with more chickpeas!
Awesome recipe but I did make lots of changes as follows: 0) used bacon grease to cook up onion
1) did not use turkey - didn't have
2) used a whole can of coconut milk plus at least one cup of chicken broth
3) threw in 1 cup rice and cooked it in sauce
4) did not use chili sauce - didn't have
5) added peas at end
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Spicy Curry with Chickpeas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 170
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