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Chicken & Chickpea Curry Stew with Spicy Slaw

Courtesy of Deirdre Reid and her blog “Grabbing the Gusto”

I found my dinner earlier this week at Kalyn’s Kitchen — a blog that I subscribe too because of her healthy recipes. I made her Ground Chicken & Chickpea Curry Stew with Yogurt & Cilantro, and served it with brown rice and her Spicy Mexican Slaw with Lime & Cilantro. Here’s how I did it.

Yes, it looked like that – photo from Kalyn’s Kitchen

Ground Chicken & Chickpea Curry Stew

  • Olive oil
  • 1-1/4# ground chicken (or turkey)
  • 1 lg onion, chopped
  • chopped garlic to taste (my addition)
  • 2 Tbsp sweet curry powder
  • 1 – 14.5 oz can petite tomatoes with juice
  • 1 – 15.5 oz can chickpeas, drained
  • 12 oz strained fat-free yogurt (get the excess liquid out, then measure), or 12 oz fat-free Greek yogurt
  • salt and pepper
  • 1/4 cup or more chopped cilantro

Heat oil in lg heavy pan, then add chicken, breaking it apart and sauteing until it’s well cooked and lightly browned. Remove from the pan, add more oil and onion, cook until just starting to get some color. Then sprinkle with curry powder and cook 2 minutes more. Add oil, if needed, and garlic, cook a bit. Return chicken to pan.

Add tomatoes with juice, drained chickpeas and let simmer about 5 minutes, or until flavors are well-blended. Turn heat to low, stir in yogurt and simmer about 3 minutes more, taking care not to let it come to a boil.

Season to taste. Serve hot, sprinkled with cilantro, and serve over brown rice.

Photo from Kalyn’s Kitchen

Spicy Mexican Slaw

  • 4 c thinly sliced green cabbage, using a food processor or mandoline, if available
  • 2 c thinly sliced red cabbage  (Note: I really overdid it on the cabbage, used both heads, and had to increase the other ingredients. Even with the increase, my slaw wasn’t as liquidy as the photo looks, which was fine by me.)
  • 2 green onions, thinly sliced
  • 1/2 c chopped cilantro (or more)
  • 4 Tbsp low-fat mayo
  • 3 Tbsp fresh lime juice
  • hot sauce to taste (I used about a lot of Sriracha)
  • salt to taste

Combine cabbage, green onions and cilantro in lg bowl.

In small bowl, whisk together mayo, lime juice and hot sauce. Use a wooden spoon to mix dressing into cabbage mixture. Season to taste and serve immediately, or chill for a few hours.

Original Recipes
Ground Chicken (or Turkey) & Chickpea Curry Stew with Yogurt & Cilantro
Spicy Mexican Slaw with Lime and Cilantro
For more foodie insight and delicious recipes, visit Deirdre’s site at Grabbing the Gusto.

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