Curried Chicken and Chickpea Stew
- Indian
- Dinner
- Thigh
Prepping35min
Cooking35min
Resting—min
- Servings6
Nutrition informationThis recipe contains 23 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Step by step
1
Heat oil in large heavy-bottom saucepan set over medium-high heat; toast curry powder, turmeric and fennel seeds, stirring frequently, for 1 to 2 minutes or until fragrant.
2
Add chicken, onion, garlic, salt and pepper to saucepan; cook, stirring frequently, for 8 to 10 minutes or until chicken is browned.
3
Stir in potatoes, carrots and chickpeas. Add chicken broth and coconut milk; bring to boil. Reduce heat to medium; simmer, uncovered, for 15 to 20 minutes or until chicken is cooked through and potatoes are tender. Stir in lime juice.
4
Top stew with dollop of yogurt and sprinkle of fresh mint. Serve with warmed pita bread.
Recipe noteLeftover stew can be cooled, then refrigerated in an airtight container for up to 3 days. Alternatively, freeze for up to 3 months.