Chick n Chick Curry Recipe

Name: Chick n Chick Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package Boneless, Skinless Chicken Thighs; 1 can Chickpeas, Drained And Rinsed; 2 Tablespoons Natural Tamarind Sauce; 2 teaspoons Curry Powder; 2 teaspoons Garam Masala; 1 teaspoon Cumin; 1 teaspoon Cinnamon; 1 teaspoon Turmeric; 1 can Crushed Tomatoes, 28 Oz; Canola Oil Or Vegetable Oil, For Frying; Salt And Pepper, to taste

Servings: persons

1 package Boneless, Skinless Chicken Thighs
1 can Chickpeas, Drained And Rinsed
2 Tablespoons Natural Tamarind Sauce
2 teaspoons Curry Powder
2 teaspoons Garam Masala
1 teaspoon Cumin
1 teaspoon Cinnamon
1 teaspoon Turmeric
1 can Crushed Tomatoes, 28 Oz
Canola Oil Or Vegetable Oil, For Frying
Salt And Pepper, to taste

1
In a large Dutch oven over medium heat, warm canola or vegetable oil.
2
Season chicken thighs with salt and pepper, and brown on two sides.
3
Add chickpeas, tamarind and spices; stir to combine.
4
Stir in crushed tomatoes until all ingredients are well combined.
5
Cover pot and reduce heat to medium-low.
6
Simmer for 25 minutes until flavors have time to meld together.
7
Serve over rice (white or brown, your preference) and garnish with chopped cilantro, if desired.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package Boneless, Skinless Chicken Thighs, 1 can Chickpeas, Drained And Rinsed, 2 Tablespoons Natural Tamarind Sauce, 2 teaspoons Curry Powder, and more.

Yes, Chick n Chick Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chick n Chick Curry

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