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.
cost per recipe: $10.75
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
teaspoons curry powder
can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
tablespoons vegetable oil
large onion, chopped (about 1 cup)
clove garlic, minced
teaspoon minced peeled ginger root
small jalapeño pepper, seeded and coarsely chopped (about 2 tablespoons)
can (14.5 ounces) diced tomatoes, undrained
cup Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock
tablespoon chopped cilantro
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.