Rating: 4 stars
54 Ratings
  • 5 star values: 23
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

This is a delicious, fast and easy meal that makes great leftovers for lunch too! Serve with rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the garbanzo beans, ketchup, tomato paste, lemon juice, salt, black pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes. Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.

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Nutrition Facts

208 calories; protein 14.2g; carbohydrates 27g; fat 5.6g; cholesterol 24.2mg; sodium 1027.6mg. Full Nutrition
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