Ground Chicken and Chickpea Curry Stew with Yogurt and Cilantro
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Category
Breakfast
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Cusine
Indian
What do you need?
How to make?
Ingredients
1 T + 1 tsp. olive oil
1 1/4 lb. package ground chicken or turkey
1 large onion, chopped in medium dice
2 T sweet curry powder
1 can petite dice tomatoes with juice
1 can chickpeas
12 oz. Greek yogurt
salt and fresh ground black pepper to taste
1/4 cup chopped cilantro for garnish, optional
Directions
Heat 1 T olive oil in a heavy non-stick frying pan, then add ground chicken or turkey, breaking it apart with the turner and sauteing until it is well cooked and lightly browned. This will take 7-9 minutes, don’t rush the browning step. Push the chicken or turkey to one side of the pan, add the extra tsp. olive oil, then add chopped onions and cook 3-4 minutes, until onions are just starting to get some color. Sprinkle onions with the curry powder and cook about 2 minutes more, turning a few times, then stir the onion mixture into the chicken. Add tomatoes with juice and drained chickpeas and let simmer about 5 minutes, or until some liquid has evaporated and flavors are well blended. Turn heat to low, stir in Greek yogurt, and simmer about 3 minutes more. Season to taste with salt and fresh ground black pepper. Serve hot, sprinkled with chopped fresh cilantro if desired. This can be served over rice, but I just ate it in a bowl as a stew.
