This protein-rich chicken curry with chickpeas dish is richly spiced. For a milder (or hotter) version, adjust the amount of chili powder to your taste.
Total Time: 35 min.
Prep Time: 10 min.
Cooking Time: 25 min.
Yield: 4 servings
1 Tbsp. olive oil, divided use
1 lb. raw chicken breast tenders
1 medium onion, chopped
3 cloves garlic, crushed
½ tsp. mustard seed
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. chili powder
1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
1 (14.5-oz.) can low-sodium diced tomatoes
1 cup low-sodium organic chicken broth (or vegetable broth)
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken; cook, stirring frequently, for 4 to 5 minutes, or until golden brown. Remove from pan. Set aside.
3. Heat skillet over medium heat. Add onion, garlic, cumin, and mustard seed; cook, stirring frequently, for 3 to 5 minutes, or until the onion begins to soften.
4. Add turmeric, cumin, coriander, chili powder, chickpeas, tomatoes, chicken broth, and chicken. Bring to a boil, reduce heat to medium-low; gently boil for 10 to 15 minutes.