This is great if you double all the spices (except salt), add fresh ginger, mushrooms, and onions to the saute. And cut out the water completely--one half cup of well-flavored broth will do the trick. Serve with couscous and steamed yellow squash and add plenty of minced cilantro.
Curried Chicken and Chickpeas
EllenDeller Posted: 02/03/10
rstarrlemaitre Posted: 01/13/11
So good! Although saltier than I normally tend to cook at home, that only made me feel like I was eating a dish from an authentic Indian restaurant. You have to mix the three components together to get the full flavor burst, but then it is delicious. And the curry powder gave it just the right amount of spice. I would decrease the salt somewhat if you are watching your sodium levels.
friedhash Posted: 06/09/12
Very nice. I also added asparagus, which I microwaved/steamed for 4-5 minutes before adding with the tomatos and chickpeas.
ktleyed Posted: 12/17/13
Everybody liked this, served with steamed rice and spinach (not big couscous fans). Made just as written. Good weeknight dinner.