Chicken and Chickpea Curry
A healthy and easy Indian-inspired main.
Servings: 4
Ingredients
- 1 chicken breasts (about 250 g), cut into cubes
- 2 cups cooked chickpeas (320 g), drained if canned
- 1 medium white onion finely chopped, (100 g)
- 2 garlic cloves crushed, (6 g)
- 1 tablespoon fresh grated ginger (6 g)
- 2 tablespoons tomato paste (30 g)
- 1 large tomato grated or crushed, (120 g)
- 1 tablespoon oil (15 ml)
- 1 teaspoon curry powder (2 g)
- ½ teaspoon turmeric (1 g)
- ½ teaspoon sweet paprika (1 g)
- 1 teaspoon cumin seeds (2 g)
- 2 green cardamom pods
- 2 bay leaves
- 3 cups chicken broth (720 ml)
- 1 fresh green chili optional
- Salt and pepper to taste
Instructions
- Place a large pot over medium heat and add the oil. Once hot, add the cumin seeds, cardamom pods, and bay leaves. Toast them for about 3 minutes, stirring constantly, until they release their aroma. Add the curry powder, turmeric, and paprika, and quickly stir to create a fragrant paste.
- Add the chopped onion, garlic, and grated ginger. Sauté for 5–7 minutes, or until the onion is soft and translucent. Then add the tomato paste and grated tomato. Mix well and cook for 3–4 more minutes.
- Add the raw chicken cubes directly to the pot and stir so they’re well coated in the sauce. Add the chickpeas and broth, and the chopped green chili if you like it spicy. Season with salt and pepper, partially cover, and let it simmer over medium-low heat for 20 minutes, or until the chicken is fully cooked and the sauce has slightly thickened.
- If you want a creamier texture, you can mash a few chickpeas against the side of the pot with a spoon or use an immersion blender for a few seconds. Serve hot, either on its own or with steamed rice or naan bread.
Notes
2 WW Points per serving.
Nutrition
Serving: 398g | Calories: 272kcal | Carbohydrates: 29g | Protein: 23g | Fat: 7.6g | Saturated Fat: 0.9g | Cholesterol: 46mg | Sodium: 1266mg | Potassium: 584mg | Fiber: 7.9g | Sugar: 6.6g | Calcium: 63mg | Iron: 3.3mg