Tastes even better reheated the next day because the flavors have had more time to blend ;-) Serve spooned over a bed of rice or orzo.
Heat the oil in a skillet over medium high heat. Stir in the onion and chicken and cook until the onion is browned and the chicken is golden, about 5 minutes.
Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the garlic has softened slightly, about 1 to 2 minutes.
Increase heat to high, add the garbanzo beans, tomato paste, lemon juice, salt, pepper, and water, bring to a boil and then reduce heat to medium low.
Cook an additional 10 minutes covered and then uncover, increasing heat to medium high. Cook until the sauce is reduced to the consistency you like.
By Deeli from Richland, WA
I love curry, and have just learned that I also love chickpeas. We were having a birthday dinner for one of our friends, and he is a BBQ hound. There is a huge salad bar at the restaurant, and of all things, there were chickpeas on it. I'd just recently found out how good they are in soups and falafel, but I'd not eaten them on a salad. They must be something like soy beans cause they're good in so many different ways. Live and learn.
Thanks for sharing great recipes Deeli.
I've only eaten curry at an East Indian restaurant in Chicago. It was as hot as fire, and I've been afraid to try it again. Is this recipe spicy hot? The aroma of curry cooking is wonderful.
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