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Chickpea and Chicken Curry

By: Claudia

"This is a delicious, fast and easy meal that makes great leftovers for lunch too! Serve with rice."

Rate/Review | Read Reviews (17)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 (6 ounce) skinless, boneless chicken breast half - cut into cubes
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 tablespoon ketchup
1/2 (6 ounce) can tomato paste
1 tablespoon lemon juice (optional)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup water, or as needed
4 sprigs cilantro for garnish

Directions

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.