Chicken-Chickpea Curry Recipe

Name: Chicken-Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 plum tomatoes, chopped; 2 large shallots, halved; 1 2 -inch piece ginger, peeled; 1/2 to 1 jalapeno pepper, seeded; 1 teaspoon curry powder; Kosher salt; 3 tablespoons vegetable oil; 2 15 -ounce cans chickpeas, drained and rinsed; 2 cups shredded rotisserie chicken (skin removed); 2 cups frozen cut okra or sliced fresh okra; 1/4 cup chopped fresh cilantro, plus more for topping; Plain yogurt and naan bread, for serving (optional)

Servings: persons

4 plum tomatoes, chopped
2 large shallots, halved
1 2 -inch piece ginger, peeled
1/2 to 1 jalapeno pepper, seeded
1 teaspoon curry powder
Kosher salt
3 tablespoons vegetable oil
2 15 -ounce cans chickpeas, drained and rinsed
2 cups shredded rotisserie chicken (skin removed)
2 cups frozen cut okra or sliced fresh okra
1/4 cup chopped fresh cilantro, plus more for topping
Plain yogurt and naan bread, for serving (optional)

1
Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth.
2
Heat the vegetable oil in a large Dutch oven or pot over medium-high heat.
3
Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
4
Add 2 1/2 cups water to the pot and bring to a simmer.
5
Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
6
Stir in the chicken, okra and cilantro.
7
Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes.
8
Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato.
9
Serve with naan.
10
Photograph by Charles Masters

425

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 12 ingredients. The key ingredients include: 4 plum tomatoes, chopped, 2 large shallots, halved, 1 2 -inch piece ginger, peeled, 1/2 to 1 jalapeno pepper, seeded, and more.

Yes, Chicken-Chickpea 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.

Chicken-Chickpea Curry

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