Best Chicken Chickpea And Kale Curry Recipes

Chickpea and Kale Curry image

Provided by Cooking Light

Time 25m

Yield Serves 2 (serving size: 1/2 cup quinoa and 1 cup curry mixture)

Number Of Ingredients 15

2 teaspoons olive oil
1/2 cup chopped red bell pepper
1/3 cup chopped yellow onion
3 cups chopped lacinato kale
2 teaspoons minced garlic
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon creamy natural peanut butter
1 1/2 cups unsweetened refrigerated coconut milk (such as Silk)
1 cup canned unsalted chickpeas, rinsed and drained
1 tablespoon fresh lime juice
1 cup cooked quinoa
2 tablespoons cilantro sprigs

Steps:

Heat oil in a large nonstick skillet over medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add kale and garlic; cook, stirring often, until kale is softened, about 2 minutes. Stir in curry powder, ginger, salt, and pepper. Add peanut butter; cook, stirring constantly, 30 seconds. Stir in coconut milk and chickpeas, and cook, stirring occasionally, until sauce starts to thicken slightly, 12 to 14 minutes. Remove from heat; stir in lime juice.
Place 1/2 cup cooked quinoa in a bowl. Top with 1 cup curry mixture and cilantro sprigs. Refrigerate or freeze remaining quinoa and curry for later use.

Nutrition Facts : Calories 409, Carbohydrate 53 g, Fat 15 g, Fiber 11 g, Protein 15 g, SaturatedFat 5 g, Sodium 595 mg, Sugar 6 g

Chicken, Chickpea and Kale Curry image

Provided by Yana W.

Categories Beans

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 (15 ounce) can low-sodium chickpeas, drained and rinsed
12 ounces boneless skinless chicken breasts
2 sweet potatoes, washed
2 tablespoons cooking oil
2 onions, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 tablespoon curry powder or 1 tablespoon garam masala
1 (14 ounce) can chopped low-sodium tomatoes
1 teaspoon brown sugar
1/2 cup water
3 cups kale or 3 cups spinach, washed stemmed and chopped
2 tablespoons chopped mint (optional) or 2 tablespoons chopped cilantro (optional)
4 tablespoons low-fat plain yogurt (to garnish) (optional)

Steps:

Pierce the sweet potatoes with a fork or knife point in several places, then bake in a pre-heated 400 degree oven for about 1 hour, or until tender. Set aside.
Slice the chicken breast into small cubes, approximately 1 inch thick.
Heat the oil in a deep pot, carefully add the chicken pieces. Allow to cook undisturbed on once side for about 3-4 minutes, or until golden brown. Flip the chicken and allow to brown on the other side. Remove the chicken to a bowl and set a side.
To the hot pan, add the onions and cook, stirring occasionally, on medium-low heat until they soften and start to take on color.
Add the dried spices, stir and cook for 1-2 minutes.
Stir in the tomatoes, sugar, and water. Raise the heat to high and bring to a boil. Stir, cover, reduce heat and simmer gently for 20 minutes.
Add the reserved chicken, chickpeas, chopped kale and simmer until the greens are tender, 3-8 minutes. Then turn off the heat and let cool for about 10 minutes before serving.
Cut each sweet potato in half.
To serve, top a sweet potato half with the curry, a spoonful of yogurt, and chopped cilantro or mint (if using).

Nutrition Facts : Calories 471.7, Fat 13.1, SaturatedFat 1.8, Cholesterol 54.4, Sodium 190.9, Carbohydrate 60.1, Fiber 14.3, Sugar 13.8, Protein 32.2