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Chicken Curry with Chickpeas & Tomatoes

Chicken Curry with Chickpeas & Tomatoes

4.5 2

Seasoned, boneless chicken breasts are sautéed and combined with a mixture of chicken stock, chopped jalapeno, onion, tomatoes, chickpeas, fresh ginger root and curry powder. The result is a creative main dish that is bursting with flavor.

serves 4 people

Ingredients

cost per recipe: $10.75

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 2

    teaspoons curry powder

  • 1

    can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained

  • 2

    tablespoons vegetable oil

  • 1

    large onion, chopped (about 1 cup)

  • 1

    clove garlic, minced

  • 1

    teaspoon minced peeled ginger root

  • 1

    small jalapeño pepper, seeded and coarsely chopped (about 2 tablespoons)

  • 1

    can (14.5 ounces) diced tomatoes, undrained

  • 1

    cup Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock

  • 1

    tablespoon chopped cilantro

view nutrition info

How to Make It

Season the chicken as desired.  Sprinkle the chicken with 1/2 teaspoon curry powder.  Place 1/4 cup chickpeas into a small bowl and coarsely mash.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 6 minutes or until browned on both sides.  Remove the chicken from the skillet.
Heat the remaining oil in the skillet.  Add the onion, garlic, ginger root, jalapeño pepper and remaining curry powder and cook for 5 minutes or until the onion is tender, stirring occasionally. 
Stir in the tomatoes, stock, mashed chickpeas and remaining chickpeas.  Return the chicken to the skillet.  Cook for 5 minutes or until the chicken is cooked through.  Season to taste.  Sprinkle with the cilantro.
Step 1

Season the chicken as desired.  Sprinkle the chicken with 1/2 teaspoon curry powder.  Place 1/4 cup chickpeas into a small bowl and coarsely mash.

Step 2

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 6 minutes or until browned on both sides.  Remove the chicken from the skillet.

Step 3

Heat the remaining oil in the skillet.  Add the onion, garlic, ginger root, jalapeño pepper and remaining curry powder and cook for 5 minutes or until the onion is tender, stirring occasionally. 

Step 4

Stir in the tomatoes, stock, mashed chickpeas and remaining chickpeas.  Return the chicken to the skillet.  Cook for 5 minutes or until the chicken is cooked through.  Season to taste.  Sprinkle with the cilantro.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
Swanson® Unsalted Chicken Stock

Swanson® Unsalted Chicken Stock

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Swanson® Chicken Stock

Swanson® Chicken Stock

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Ratings & Reviews

(2)
  • Cat F.

    February 13, 2019

    DELISH DISH

    I noticed another review said liquidy, was not when I made it. Perhaps they used a whole can of chicken broth instead of a cup? I almost made the same mistake! This was super easy (I left out the jalapeno), although I learned "mash chick peas" is easier said than done, lol! First I tried a fork, then the meat pounder, finally just putting in the electric "chopper", which generally grinds everything into a paste anyway, lol! This was easy, tasty and going into the favorites box!

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  • Zorro

    March 17, 2016

    Nicely spicy

    We liked this, but there was too much liquid. Everything went well until the final step. I put the chicken back in and it looked like it was doing the back stroke. I cooked it for more than 5 min, hoping it would thicken up and look like the photo, but that never happened. I had to use a slotted spoon to drain off the excess liquid when I served it. I'll make it again, but will drain the diced tomatoes before adding them to the pan.

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    (0) (0)
    Campbell's Kitchen March 25, 2016

    We’re sorry the recipe did not meet your expectations, and we are not sure why you experienced excess liquid. We will have our test kitchen team have a look at the recipe to see what might have caused the watery consistency you experienced.

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