Tomato Chickpea Curry with Chicken Recipe

Name: Tomato Chickpea Curry with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 1/2 cups long-grain white rice; fine sea salt; 3 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 2 medium onions, finely chopped; 4 garlic cloves, thinly sliced; 2 tablespoons ginger root, finely chopped; 1 1/2 tablespoons garam masala; 1/8 teaspoon cayenne pepper; 2 (28- ounce) cans whole tomatoes, preferably San Marzano; 2 (15- ounce) cans chickpeas, rinsed and drained; 3/4 cup coconut milk; 1 1/2 teaspoons sugar; 1 3/4 cups medium shreds of roasted chicken; 1/2 cup plain yogurt; 1/4 cup cilantro, coarsely chopped; 1 lemon, cut into wedges

Servings: persons

3 cups water
1 1/2 cups long-grain white rice
fine sea salt
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium onions, finely chopped
4 garlic cloves, thinly sliced
2 tablespoons ginger root, finely chopped
1 1/2 tablespoons garam masala
1/8 teaspoon cayenne pepper
2 (28- ounce) cans whole tomatoes, preferably San Marzano
2 (15- ounce) cans chickpeas, rinsed and drained
3/4 cup coconut milk
1 1/2 teaspoons sugar
1 3/4 cups medium shreds of roasted chicken
1/2 cup plain yogurt
1/4 cup cilantro, coarsely chopped
1 lemon, cut into wedges

1
Bring the water to a boil in a large saucepan.
2
Add the rice and 3/4 teaspoon salt; return to a boil, then cover, reduce the heat to low, and cook, undisturbed, until the water is absorbed and rice is tender, about 15 minutes.
3
Meanwhile, heat the oil and butter in a 5-quart Dutch oven or heavy pot over medium-low heat until the butter is melted.
4
Add the onions, garlic, ginger, garam masala, and cayenne pepper and cook, stirring occasionally, until the onion is softened, about 5 minutes.
5
Add the tomatoes and their juices, and the chickpeas.
6
Using a potato masher or the back of a large wooden spoon, mash about half of the chickpeas.
7
Bring the mixture to a simmer and cook, stirring occasionally, for 10 minutes, then stir in the coconut milk, sugar, and 1 1/4 teaspoons salt, and cook for 5 minutes more.
8
Adjust seasoning, if desired.
9
Serve the masala over the rice, with chicken, spoonfuls of yogurt, cilantro, and a squeeze of lemon juice on top.

898

kcal

Calories

Fat

117

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 cups water, 1 1/2 cups long-grain white rice, fine sea salt, 3 tablespoons extra-virgin olive oil, and more.

Yes, Tomato Chickpea Curry with Chicken 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.

Tomato Chickpea Curry with Chicken

How did you like this recipe?

Frequently Asked Questions