Tumeric Infused Chicken and Chick Pea Stew
photo by Oumichaelm
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Yields:
-
1 Cup
- Serves:
- 6-8
ingredients
- 2 -3 tablespoons oil
- 1 medium onion, finely chopped
- 2 lbs boneless chicken breasts, cut into bite size pieces
- 1 teaspoon ground cardamom
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground garlic
- 1 cup water
- 1 cup almond milk
- 1 (15 1/2 ounce) can black beans
- 1 (15 1/2 ounce) can chickpeas (cannellini beans)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 2 tablespoons lemongrass
directions
- Heat oil in large deep pan ( 12 inch diamter and 4-6 inches). Saute onions until tender (about five minutes).
- Throughly mix up the spices, cardamon, tumeric, coriander, chili powder, and garlic in a small measuring cup.
- Add chicken to the pan and cook until pink is gone.
- Sprinkle dry spice mixture over chicken until throughly coated.
- Add water and almond milk. Stir until mixture begins to boil.
- Add diced tomatoes, black beans, chick peas, and lemongrass.
- Cover, reduce the heat to low and let simmer 30 minutes.
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