Shredded rotisserie chicken is the shortcut hero in this bright, fragrant curry scented with ginger, shallots and jalapeno. Commonly used in Indian curries, chickpeas help to make this a hearty, satisfying dish.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 plum tomatoes, chopped
- 2 large shallots, halved
- 1 2-inch piece ginger, peeled
- 1/2 to 1 jalapeno pepper, seeded
- 1 teaspoon curry powder
- Kosher salt
- 3 tablespoons vegetable oil
- 2 15-ounce cans chickpeas, drained and rinsed
- 2 cups shredded rotisserie chicken (skin removed)
- 2 cups frozen cut okra or sliced fresh okra
- 1/4 cup chopped fresh cilantro, plus more for topping
- Plain yogurt and naan bread, for serving (optional)
Instructions
- Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
- Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
- Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.
Nutrition Facts
| Calories | 376 calorie |
| Total Fat | 15 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 50 milligrams |
| Sodium | 742 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 8 grams |
| Protein | 24 grams |
Reviews
I made this recipe and added extra salt and curry powder throughout the whole cooking process. I also made my own chicken and seasoned it. I recommend doing the same for more flavor. The only negative thing I have to say is after adding the water, i was concerned about how running it was. Don’t be afraid though! Once I added the chicken and okra it was just as depicted as the image.
Read previous reviews about adding more curry powder and salt which helped. Next time, I would add more heat to it.
Delicious recipe. I used peas in place of the okra, added more salt and 2 tsp of curry powder. Will absolutely make it again!
Deeelicious! Very easy to make. Flavors galore. Thank you!
Very good will make again
Dont know if I did something wrong, only change I made was olive oil instead of vegetable, I found it bland. I enjoyed the store bought naan :/
It was delicious! I had to make some minor substitutions since I didn’t have any okra and my husband doesn’t like it. I just added two small zucchinis that needed to be eaten soon anyway. I didn’t have jalapeno pepper or fresh ginger, but I added a splash of hot sauce and a bit of Thai curry paste, and it all turned out very flavorful in the end. An easy and versatile recipe full of flavor and texture. My husband also loved it.
Very tasty, however: There is not enough salt or curry in this recipe. Double the curry powder and triple the salt. Also, put the frozen/fresh okra in with the beans and simmer for 15 min. Use the whole jalapeno if you want a little spice. We did think it an excellent meal after these additions, thank you.
We made this dish over the weekend and it was wonderful. I like that you start with fresh ingredients like tomatoes and jalapenos and make your own curry paste. Then add the beans, vegetables and chicken and your dish is done. We are looking forward to having our left overs for lunch.
This Chicken-Chickpea Curry is very good – it was fun to make. I like the complex flavors. There wasn’t any okra in my grocery store (guess northern states don’t rate having it in stock!), so used celery because that’s what was in my refrigerator. Seemed to be an adequate substitution.