Tomato-Chickpea Masala With Chicken
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 3 tablespoons olive oil, extra-virgin
- 2 tablespoons butter, unsalted
- 2 medium onions
- ginger, 3-inch piece
- 4 garlic cloves, medium
- 1 1⁄2 tablespoons garam masala
- 1⁄8 teaspoon cayenne pepper
- 6 -8 ounces cooked chicken (white or dark meat)
- 2 (15 ounce) cans chickpeas (no salt added)
- 2 (28 ounce) cans whole tomatoes
- 3⁄4 cup low-fat coconut milk
- 1 1⁄2 teaspoons sugar
- 1 teaspoon salt
- 1⁄4 cup cilantro, for garnish
- 2 medium lemons, for serving
- 1⁄2 cup plain nonfat yogurt
directions
- Heat the oil and butter in a large, heavy-bottomed pot over medium-low heat.
- Meanwhile, finely chop the onions. Peel the ginger, then grate it to yield 2 tablespoons. Cut the garlic into very thin slices.
- When the butter has melted, add the onions, garlic, ginger, garam masala and cayenne pepper; cook for about 5 minutes, stirring often, until the onions have softened.
- Shred the chicken (to taste), discarding any skin. Rinse and drain the chickpeas. Coarsely chop the tomatoes, reserving their juices (discard any basil leaves in the can).
- Stir the chickpeas and the tomatoes with their juices into the pot. Once the chickpeas have heated through, use a potato masher to mash about half of them. Add the shredded chicken. Increase the heat to medium; once the liquid starts to bubble, cook for about 8 minutes, then stir in the coconut milk, sugar and salt. Cook for 5 minutes, stirring as needed.
- Meanwhile, coarsely chop the cilantro. Cut the lemon into wedges.
- Taste, and adjust the seasoning as needed. Divide among individual plates; add spoonfuls of yogurt to each portion. Sprinkle with the cilantro and serve hot, with lemon wedges.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.