Indian-spiced chicken with chickpeas
- Number of Servings: 8
Ingredients
3 chicken breasts, cubed1 medium yellow onion, diced1 tbsp garlic1 tsp powdered ginger (you can use 1/2 tsp grated fresh if you have it)1 tsp chili powder1 tsp curry powder (madras is best)1/2 tsp coriander1/4 tsp cinnamon1/4 tsp cayenne pepper1 tbsp garam masala1 can diced tomatoes with juice1 can garbanzo beans (chickpeas), rinsed and drainedlarge handful fresh spinach1/2 cup frozen peas1/2 can (about 3/4 cup) light coconut milk2 cups basmati rice
Melt the butter over med. heat. Add the onions and chicken and cook until the chicken is cooked through, then add the garlic, ginger, chili powder, curry powder, coriander, cinnamon, and cayenne. Add the tomatoes and peas, bring to a very gentle simmer, lower the heat to low, cover, and simmer for 30 min.
Meanwhile, make basmati rice according to your rice cooker's directions. In a saucepan, heat 1/4 cup water and spinach until the spinach is just wilted, then transfer to a food processor and chop until it forms a loose paste. Set aside.
When 30 min have passed, add coconut milk, spinach, chickpeas, and garam masala to the chicken mixture. Heat through. Serve over rice.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KNITBYTES.
Meanwhile, make basmati rice according to your rice cooker's directions. In a saucepan, heat 1/4 cup water and spinach until the spinach is just wilted, then transfer to a food processor and chop until it forms a loose paste. Set aside.
When 30 min have passed, add coconut milk, spinach, chickpeas, and garam masala to the chicken mixture. Heat through. Serve over rice.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KNITBYTES.
Nutritional Info Amount Per Serving
- Calories: 348.7
- Total Fat: 10.5 g
- Cholesterol: 70.3 mg
- Sodium: 272.3 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 3.3 g
- Protein: 25.5 g
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