Chicken-Chickpea Curry
This healthy Chicken-Chickpea Curry omits coconut milk, a typical ingredient found within curry, but swaps in the starchy goodness of chickpeas to add a creamy element to the dish. Peppered with other power foods like jalapeno, okra, tomatoes and ginger, this flavorful curry is great paired with a bit of plain yogurt and naan bread. Dovetailing Tip: Use 2 cups of the chicken you cooked on day 2. Shred the chicken into large chunks for this recipe.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 256
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 256
4 plum tomatoes, chopped
2 large shallots, halved
1 2-inch piece ginger, peeled
1/2 to 1 jalapeno pepper, seeded
1 teaspoon curry powder
kosher salt
3 tablespoons vegetable oil
2-15 ounces cans chickpeas, drained and rinsed
2 cups shredded rotisserie chicken (skin removed)
2 cups frozen cut okra or sliced fresh okra
1/4 cup chopped fresh cilantro, plus more for topping
plain yogurt and naan bread, for serving (optional)
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
