Chicken Chickpea Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Olive Oil, 2 tbsp *Tyson boneless, skinless chicken breast, 12 oz-SLICED THINSpice Blend: Curry powder, 2 tbsp Paprika, 1 tbsp Chili powder, 1 tbsp Pepper, black, .5 tsp *Cumin seed, 3 tbsp Salt, 1 tbsp Garlic powder, 1 tbsp *Imagine Organic Vegetable Broth, 3 cup Onions, raw, 1 cup, sliced *Potato, raw, 2 cup diced Chickpeas (garbanzo beans), 1 cup Del Monte Diced Tomatoes, No Salt Added, 1 cup Half and Half Cream, 1 cup Peas, frozen, 1 cup
In a large saute pan, heat oil until rippling.
Add chicken and spice blend to the pan and cook until spices are fragrant and chicken is opaque.
Add vegetable stock, onions, potato, chickpeas, and tomatoes (with juice).
Cover the pan and let simmer until potatoes are tender.
Uncover and allow to reduce slightly. Add frozen peas.
Once the peas are cooked through, finish with the half and half and immediately turn off the heat.
Serve over basmati rice. ENJOY!!
Serving Size: Makes 6 servings, serve with basmati rice
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFKTBMCG.
Add chicken and spice blend to the pan and cook until spices are fragrant and chicken is opaque.
Add vegetable stock, onions, potato, chickpeas, and tomatoes (with juice).
Cover the pan and let simmer until potatoes are tender.
Uncover and allow to reduce slightly. Add frozen peas.
Once the peas are cooked through, finish with the half and half and immediately turn off the heat.
Serve over basmati rice. ENJOY!!
Serving Size: Makes 6 servings, serve with basmati rice
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFKTBMCG.
Nutritional Info Amount Per Serving
- Calories: 323.8
- Total Fat: 13.1 g
- Cholesterol: 47.4 mg
- Sodium: 1,620.5 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 7.5 g
- Protein: 20.2 g
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