Chickpea Curry with Chicken

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

21 Day Fix portions:

1 1/2 Y, 1R

Ingredients:

1 Tbsp. olive oil

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, divided use

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, ½ tsp. cumin, and mustard seed; cook, stirring frequently, for 3 to 5 minutes, or until the onion begins to soften.

4. Add turmeric, remaining ½ tsp. 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.

#Chicken #Curry #Chili

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