Chicken korma with chickpeas
Discover a delectable Chicken Korma with Chickpeas recipe that blends tender chicken breasts, hearty chickpeas, and vibrant pumpkin in a flavorful curry sauce. Perfect for a comforting, protein-packed meal. Quick and easy to prepare with simple ingredients like onions, curry paste, canned tomatoes, and chicken gravy. Ready to elevate your dinner tonight!
Cook time 30 min
Prep time 20 min
Ingredients:
2 tbsp canola oil1.50 lb chicken breasts
2 onions
2 tbsp curry paste
6 cups pumpkin
1 can canned tomatoes
2 cups chicken gravy
1/3 can canned chickpeas
1 cup chinese peas
Chicken Korma with Chickpeas is a flavorful and satisfying dish that combines tender chicken, nourishing chickpeas, and vibrant vegetables with the rich and aromatic spices of curry. This recipe is a wonderful choice for a hearty meal that is both nutritious and delicious. It's perfect for weeknight dinners or any occasion when you want to serve a comforting dish that's packed with Indian-inspired flavors.
Instructions:
- Dice the chicken breasts into bite-sized pieces.
- Finely chop the onions.
- Peel and dice the pumpkin.
- Drain and rinse the canned chickpeas.
- Trim the ends of the Chinese peas.
- Heat the canola oil in a large pan over medium-high heat.
- Add the diced chicken breasts and cook until they are golden brown on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the chopped onions and cook until they become softened and translucent, about 3-4 minutes.
- Stir in the curry paste and cook for another minute to release the flavors.
- Add the diced pumpkin to the pan, stir to combine with the onions and curry paste.
- Pour in the canned tomatoes and chicken gravy, stirring well to combine all the ingredients.
- Return the browned chicken pieces to the pan.
- Stir in the drained chickpeas.
- Bring to a boil, then reduce the heat to low and simmer uncovered for about 20-25 minutes, or until the pumpkin is tender and the flavors have melded together. Stir occasionally to prevent sticking.
- During the last 5 minutes of cooking, add the Chinese peas to the pan. They should be tender but still crisp.
- Once the korma is ready, taste and adjust seasoning if necessary.
- Serve hot with steamed rice or naan bread.
Tips:
- 1. Marinate the chicken in the curry paste for at least 30 minutes before cooking to enhance the flavor.
- 2. Be sure to cook the onions until they are golden brown to bring out their natural sweetness and depth of flavor.
- 3. Cut the pumpkin into small, even-sized pieces to ensure they cook thoroughly and evenly.
- 4. Rinse and drain the canned chickpeas well to remove any excess sodium.
- 5. For added richness, you can stir in a few tablespoons of plain yogurt or coconut milk towards the end of cooking.
- 6. Garnish with fresh cilantro and a squeeze of lemon juice for a bright, fresh finish.
- 7. Adjust the seasoning to taste with salt, pepper, and additional curry paste for desired heat and flavor.
Your Chicken Korma with Chickpeas is now ready to be enjoyed! Serve it hot with rice, naan, or your favorite side dish. The blend of tender chicken, chickpeas, and spices creates a delightful culinary experience that will surely please your taste buds and bring warmth to your mealtime. Enjoy this flavorful dish with family and friends for a wholesome and delightful dining experience.
Nutrition per serving
6 ServingsCalories 320kcal
Protein 30g
Carbohydrates 24g
Fiber 4.97g
Sugar 10g
Fat 11g
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