chicken, chick pea, and spinach curry
- Number of Servings: 10
Ingredients
3 Tablespoons canola oil2 large onions, sliced1 heaping tablespoon tomato paste4-6 cloves of garlic, crushed1 teaspoon Ground ginger1 tablespoon Ground garam masala1 teaspoon Ground turmericGround red pepper, to taste2 cans of chick peas with liquid1 10 oz. package of frozen spinach, thawed2 boneless, skinless chicken breasts, cubed1/2 cup of evaporated skim milk/ or lite creamSalt to taste
Heat the oil in a heavy, deep skillet or dutch oven.
Add the onions and cook until soft, add the garlic and cook until onions are almost carmelized. Add the spices and cook for one minute, stirring constantly. Add the rest of the ingredients (exept for the milk) and simmer until the chicken is nice and tender. You may have to add some water. It should not be too thick. Add the milk just before serving and heat through. Add salt to taste.
Serve with rice or roti.
Makes about 10 1/2 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BEATRIMSOON.
Add the onions and cook until soft, add the garlic and cook until onions are almost carmelized. Add the spices and cook for one minute, stirring constantly. Add the rest of the ingredients (exept for the milk) and simmer until the chicken is nice and tender. You may have to add some water. It should not be too thick. Add the milk just before serving and heat through. Add salt to taste.
Serve with rice or roti.
Makes about 10 1/2 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BEATRIMSOON.
Nutritional Info Amount Per Serving
- Calories: 166.8
- Total Fat: 6.1 g
- Cholesterol: 14.7 mg
- Sodium: 347.9 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 5.1 g
- Protein: 10.4 g
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