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Chickpea Curry with Chicken

by Beachbody

For a protein-rich dish, try this well-seasoned chicken and chickpea curry

Total Time: 35 min.
Prep Time: 10 min.
Cooking Time: 25 min.
Yield: 4 servings

Ingredients:
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)

Preparation:
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.

Nutritional Information (per serving):

P90X/P90X2 Portions (per serving)

Body Beast Portions (per serving)

Healthy Recipe: Chickpea Curry with Chicken

 

Print

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

For a protein-rich dish, try this well-seasoned chicken and chickpea curry

Author: Francesca Kotomski

Recipe type: Entree

Serves: 4

Ingredients

• 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)

Instructions

1. Preparation:
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add chicken; cook, stirring frequently, for 4 to 5 minutes, or until golden brown. Remove from pan. Set aside.
4. 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.
5. 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.

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