Recipe by Claudia
"This is a delicious, fast and easy meal that makes great leftovers for lunch too! Serve with rice."
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1 (6 ounce)
skinless, boneless chicken breast half - cut into cubes
1 (15 ounce) can
garbanzo beans (chickpeas), drained and rinsed
1/2 (6 ounce) can
ground black pepper
water, or as needed
cilantro for garnish
I had to tweak this recipe before I even started cooking it but it was a good base recipe. I used garam masala (cardamom, cloves, cinamon, cumin seeds, corriander seeds toasted and ground) extra curry, more black pepper and chopped cilantro in the pan, not only for garnish. I chopped up a few fresh very hot cayenne peppers too. (Too many to use up this summer!!) I used 1/3 can of diced tomatoes and a few small fresh plum tomatoes to get a nice sauce rather than only ketchup (I omitted) and water. At the end I stirred in about 1/3c low fat plain yogurt. I served with jasmine rice. Delish. No way would the recipe as written have enough spice and flavor. I noticed a lot of recipes on here are very base and simple and someone who knows there way around the kitchen can really jack them up to awesome!
The taste itself if fine except that it isn't exactly curry... I should have known when the ingredients called for tomato paste... but alas... I was so hoping that it would somehow taste like curry. It taste like a Morrocan stew. Still good and easy to make, just don't expect it to taste like curry....
I did not have curry powder so I substituted a mixture of cumin, basil, corriander and a smidge of ginger. It was delicious.
I made this as directed, except I used 2 chicken breasts instead of 1. This was an excellent dish. It was easy, had a good flavor, and is low in fat. Next time I may use some cayenne pepper to add some heat, but it was still very good without that.
My husband made this dish and it was overall pretty good and easy to make. We did feel that the ketchup or the lemon juice gave it a funky after taste or flavor. We really can't pin it down what it was that caused the flavor to be off for us. We did add more chicken than the recipe indicated.
Of course, I made a few tweaks to this recipe but we really enjoyed it. I added diced carrots to the minced onion, and made my own bbq sauce with tomato puree, molasses, etc. I also added garam marsala to the dish after it finished simmering on the stove. You could serve this over rice or couscous, but I prefered to just eat it as is. Filling, healthy, flavorful. Thanks for sharing your recipe, Claudia. It was very good.
Liked the idea of this, but it was a little boring, so doubled or tripled the garlic, made my own spicy curry powder, dumped in other random curry-type spices such as more cinnamon, ginger, cumin, allspice and coriander. Also added a healthy dose of chopped up habanero, as we do serious spice in our house. The extra water is definitely needed to give it a good stewey sauce for the rice and I even added a can of diced tomatoes, although I think that ended up making it too tomatoey and not enough curry.
This was not bad but honestly not that exciting. Definitlely not a "wow" dish, it was just o.k. I felt that the cinnamon was a little overpowering. If I ever make this again, I will cut the cinnamon in half. I also added large junks of tomatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Chickpea and Chicken Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 51
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