Chicken & Chickpea Curry

Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook (remove)
Onions, raw, 0.25 medium (2-1/2" dia) (remove)
Garlic, 2 clove (remove)
Jalapeno Peppers, 1 pepper (remove)
Olive Oil, 2 1tsp (remove)
Chickpeas (garbanzo beans), 1.5 cup (remove)
Paprika, 1 tsp (remove)
Curry powder, 2 tbsp (remove)
Pepper, red or cayenne, 1 tsp (remove)
Milk, nonfat, 0.5 cup (remove)
Tomato Sauce, 1 cup (remove)
Water, tap, 1 cup (8 fl oz) (remove)
Peas, frozen, 1 cup (remove)
Salt and pepper to taste

Sorry for the ingredients, I'm in a rush and I'm being really lazy.

This also tastes great as a vegetarian dish. Add potatoes and bell pepper as well. This is just how I made this for dinner last night.

1) Heat medium sized non-stick skillet on medium, add olive oil.
2) Chop onions, garlic, and jalapenos however you like them, I like big chunks but whatever you like is fine. Add to olive oil to soften.
3) Cut chicken up into cubes, and add to skillet - allow to brown.
4) Drain and rinse chickpeas, add to skillet. Add spices. Allow ingredients in skillet to soak in the spices (about 3 minutes).
5) Lower heat to low-medium and add tomato sauce, water, and milk. I only add milk to lower the intensity of the heat.
6) Add peas the last 5 minutes of cooking. I love adding the peas for color and sweetness.

Serve with your favorite side or eat as a stew.

Serving Size: makes 6 healthy servings, although with my husband it made 4 servings, I just ate less than he did.

Number of Servings: 6

Recipe submitted by SparkPeople user MELLYA8.