Curried chicken and chickpeas from Cooking Light Annual Recipes 2003: Every Recipe...A Year's Worth of Cooking Light Magazine by Cooking Light Magazine

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Notes about this recipe

  • nadiam1000 on December 31, 2016

    I admit that I used this recipe more for inspiration and followed it loosely but ended up with a tasty dish. I started with chicken breast cut into pieces, seasoned with Goya Adobo, sauteed in grapeseed oil until just done and removed from pan. In same pan, I sauteed some onions and butternut squash, peeled and cut in chunks, then added the curry powder, tomatoes and broth. Simmered until squash was tender, then added back the chicken, the drained chickpeas and additional salt and pepper. Did not add any sriracha but my curry powder was spicy enough. Served over couscous.

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