Split the Pot Recipe Contest Finalist: Coconut Chickpea Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Spice Mixture: 1 t salt1 t black pepper1/2 t ground coriander1/2 t cumin1/2 t cardamom 1/2 t chili powder1/2 t turmeric 1/2 tsp cayenne1/4 t cinnamon 1 T curry powder 1 lb chicken breast, cut into 1-in. pieces14 oz light coconut milk1 cup chicken stock 2 t fish sauce2 T green curry paste1 T corn starch 15 oz can drained chickpeas 1/2 yellow onion, thinly sliced3 cloves garlic, very thinly sliced 1 small chili or jalapeno, seeded and minced1 T grated ginger1 cup cashews, divided – 1/4 cup reserved for garnish (toasted) 1 cup bean sprouts 3 T fresh chopped basil 1 lime, cut into wedges 4 cups cooked brown rice
1. Mix together spices, then toss chicken pieces thoroughly in mixture.
2. In the bottom of the slow cooker, whisk together the coconut milk, chicken stock, fish sauce, green curry paste, and cornstarch, then add the chicken.
3. Add the chickpeas, onions, garlic, jalapeno, ginger and 3/4 cup cashews.
4. Cook on low for 8 hours, or on high for 4 hours.
5. Toast the remaining cashews in a 400 degree oven just until fragrant (three to five minutes).
6. When ready to serve, top the brown rice with the chicken curry then cashews, basil, bean sprouts and a lime wedge.
Serving Size: makes 6, 1 1/2-cup servings (including rice)
2. In the bottom of the slow cooker, whisk together the coconut milk, chicken stock, fish sauce, green curry paste, and cornstarch, then add the chicken.
3. Add the chickpeas, onions, garlic, jalapeno, ginger and 3/4 cup cashews.
4. Cook on low for 8 hours, or on high for 4 hours.
5. Toast the remaining cashews in a 400 degree oven just until fragrant (three to five minutes).
6. When ready to serve, top the brown rice with the chicken curry then cashews, basil, bean sprouts and a lime wedge.
Serving Size: makes 6, 1 1/2-cup servings (including rice)
Nutritional Info Amount Per Serving
- Calories: 395.5
- Total Fat: 14.1 g
- Cholesterol: 48.0 mg
- Sodium: 786.1 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 5.4 g
- Protein: 26.3 g
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