Today’s recipe is great for lunch or dinner, and tastes better and better as it sits through the week! Feel free to double up and freeze for another week - I do this all the time!

Chickpea Curry with Chicken

My family loves curry so when I find a good recipe for it, I must share!!! Let me know if you try it and if you have other favorite curry recipes too!

INGREDIENTS

1 Tbsp olive oil
1 lb raw chicken breast tenders
1 medium onion, chopped
3 cloves garlic, crushed
½ tsp mustard seed
1 tsp ground turmeric
1 tsp ground cumin, divided use
1 tsp ground coriander
1 tsp chili powder
1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed
1 (14.5-oz.) can low-sodium diced tomatoes
1 cup low-sodium organic chicken broth (or vegetable broth)

INSTRUCTIONS

Heat oil in a large skillet (or wok) over medium-high heat. Add chicken; cook, for 4 to 5 minutes, turning once, until golden brown. Remove from the pan. Set aside. Add onion, garlic, ½ tsp. cumin, and mustard seed to the same skillet; cook over medium heat, stirring frequently, for 3 to 5 minutes, or until the onion begins to soften. Add turmeric, remaining ½ tsp. cumin, coriander, chili powder, chickpeas, tomatoes, chicken broth, and chicken. Bring to a boil, reduce heat to medium-low; gently boil for 10 to 15 minutes.

4 servings