How to make it

  • In a food processor, chop the onions, garlic and ginger until they are finely chopped.
  • In a medium Dutch oven or saute pan, heat the oil, add the coriander, cumin, cayenne, cinnamon, cloves and cardamon; cook over low heat until they are fragrant, about 1 minute. Turn up the heat to medium and add the onion mixture. Cook, stirring, until the mixture is tender and well flavored, just beginning to brown. Add the tomatoes and turmeric. Cook 5 minutes, then add the chicken pieces, garbanzo beans and chicken stock. Bring to a boil, lower the heat to simmer, and cook, uncovered for 30 minutes or until the chicken is tender.
  • To serve: place a nice serving of rice on a plate, then spoon the chicken with its sauce alongside. Sprinkle with cilantro, cashews and some Garam masala.
  • Per Serving: (without rice) 310 Calories; 14g Fat (2g Sat, 7g Mono, 3g Poly); 23g Protein; 28g Carbohydrate; 5g Dietary Fiber; 57mg Cholesterol; 376mg Sodium.

Reviews & Comments 1

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  • gkwillow 7 years ago
    I have quite a bit of cilantro "volunteering" in my herb garden where I had it planted last year. So...I will be making this as I love curry and I love cilantro! The garbanzo beans are a really neat idea too.
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