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Kalyn's Kitchen

Ground Chicken (or Turkey) and Chickpea Curry Stew with Yogurt and Cilantro

This Ground Chicken (or Turkey) and Chickpea Curry Stew with Yogurt and Cilantro is a tasty stew that’s low-glycemic and gluten-free, and people who like curry flavors will love this dish.  Skip the beans and double the chicken if you want a low-carb stew. Use Stew Recipes to find more recipes like this one.

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Ground Chicken (or Turkey) and Chickpea Curry Stew with Yogurt and Cilantro found on KalynsKitchen.com

This flavorful stew with ground chicken or turkey, chickpeas, tomatoes, yogurt, and curry powder was one of those recipes that end up tasting a lot better than they look, and I thought this Ground Chicken (or Turkey) and Chickpea Curry Stew was a delicious quick dinner option. I spotted the recipe for Chicken Chickpea Curry Bowls on Everything Rachel Ray, but I skipped the rice and served it as a stew. I did change the preparation method a little, simmering the meat, chickpeas, tomatoes, and curry powder for a few minutes before I stirred in the yogurt.

I haven’t made too many recipes from Rachel Ray, and I know some people love to criticize her for her perky personality and 30 Minute Meals, but I think anyone who can get more people into the kitchen cooking at home deserves some credit. This recipe from Rachel was definitely a keeper for me, loaded with flavor, frugal, and easy to get on the table in less than 30 minutes.

(Ground Chicken (or Turkey) and Chickpea Curry Stew with Yogurt and Cilantro was featured January 2013, on a day when I fell on the ice and broke my arm!)

Ground Chicken (or Turkey) and Chickpea Curry Stew with Yogurt and Cilantro found on KalynsKitchen.com

How to Make Ground Chicken (or Turkey) and Chickpea Curry Stew:

(This is just a summary of the steps shown in the photos; scroll down for the complete recipe.

  1. The recipe called for ground chicken, which is what I used, but I think ground turkey would be fine and easier to find!
  2. Brown the chicken or turkey in the olive oil.
  3. Push the browned chicken over to one side of the pan, add a little more oil, then add the chopped onions and saute onions for 3-4 minutes, until they are just starting to get some color.
  4. Sprinkle onions with the curry powder and cook a couple of minutes, stirring a few times, then stir the onion mixture into the browned chicken.
  5. Drain one can of chickpeas in a colander placed in the sink, rinse well with cold water, and let drain.
  6. Add chickpeas and canned tomatoes to the chicken-onion mixture and let simmer for 5 minutes.
  7. Then stir in the yogurt, turn heat to low, and simmer 3-4 minutes or until flavors are well blended.
  8. Serve hot, garnished with fresh chopped cilantro if desired.

Ground Chicken (or Turkey) and Chickpea Curry Stew with Yogurt and Cilantro found on KalynsKitchen.com

Make it a Meal:

Spicy Mexican Slaw would make a great low-carb side dish for this recipe.

More Chicken with Curry Flavors:

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole from Kalyn’s Kitchen
Chicken Curry Apple Stir Fryfrom Gluten Free Goddess
Curried Chicken Skewers with Spicy Peanut Sauce from Kalyn’s Kitchen
Bombay Chicken Curryfrom The Amateur Gourmet
Low-Carb Chicken and Asparagus Bake with Cheesy Creamy Curry Sauce from Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Ground Chicken (or Turkey) and Chickpea Curry Stew with Yogurt and Cilantro

This Ground Chicken (or Turkey) and Chickpea Curry Stew with Yogurt and Cilantro is a tasty stew.

Ingredients:

  • 1 T + 1 tsp. olive oil
  • 1 1/4 lb. package ground chicken or turkey (use chicken or turkey with less than 10% fat for South Beach Diet)
  • 1 large onion, chopped in medium dice
  • 2 T sweet curry powder (see notes)
  • 1 can petite dice tomatoes with juice (14.5 oz.)
  • 1 can chickpeas (also called garbanzo beans, 15.5 oz. can)
  • 12 oz. Greek yogurt (if you don’t have Greek yogurt, I would drained the yogurt in a fine strainer for at least 30 minutes to remove some of the liquid)
  • salt and fresh ground black pepper to taste
  • 1/4 cup chopped cilantro for garnish, optional

Directions:

  1. Heat 1 T olive oil in a heavy non-stick frying pan, then add ground chicken or turkey, breaking it apart with the turner and sauteing until it is well cooked and lightly browned.
  2. This will take 7-9 minutes, don’t rush the browning step.
  3. Push the chicken or turkey to one side of the pan, add the extra tsp. olive oil, then add chopped onions and cook 3-4 minutes, until onions are just starting to get some color.
  4. Sprinkle onions with the curry powder and cook about 2 minutes more, turning a few times, then stir the onion mixture into the chicken.
  5. Add tomatoes with juice and drained chickpeas and let simmer about 5 minutes, or until some liquid has evaporated and flavors are well blended.
  6. Turn heat to low, stir in Greek yogurt, and simmer about 3 minutes more. (Don’t let it come to a boil after the yogurt has been added.)
  7. Season to taste with salt and fresh ground black pepper.
  8. Serve hot, sprinkled with chopped fresh cilantro if desired.
  9. This can be served over rice, but I just ate it in a bowl as a stew.

Notes:

I used Penzeys Sweet Curry Powder, but use any curry powder blend that you like.

This recipe adapted from Chicken Chickpea Curry Bowls by Rachel Ray and found on Everything Rachel Ray.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served as a stew or with cauliflower rice, this low-glycemic dish is perfect for any phase of the South Beach Diet as well as other low-glycemic eating plans. You could make a low-carb version of this by skipping the chickpeas and doubling the amount of ground turkey, and I think that sounds delicious!

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    84 Comments on “Ground Chicken (or Turkey) and Chickpea Curry Stew with Yogurt and Cilantro”

  1. Anonymous, I like the way you spiced it up. Did you simmer on low for only a few minutes as the recipe says? Curdling would be caused by cooking at too high of heat or for too long. I didn't have a problem when I did it, sorry to hear this happened for you.

  2. really delicious flavors, though i added crushed red pepper flakes and cayenne to spice it up… the only issue i had was that the yogurt curdled as it heated up….i used the greek, thick yogurt. wonder what i did wrong!

  3. Sophie, getting a mental image of you tasting it through the computer!

    Anh, I used chicken, but I think they're equally good.

  4. A great recipe, Kalyn! I will have to resort to chicken mince, but turkey does have better flavours for stewing?

  5. What a lovely dish, Kalyn!!

    MMMMMM,..I can practically taste it through my mac!!

  6. Roxan, thanks!

    Cara, the Greek Yogurt was fantastic in this.

    Paula, I agree, grumpy and condescending isn't that appealing. Happy that this will work for your daughter.

    Lydia, definitely hot curry powder for yours!

    Tasteofbeirut, That's always a plus for a recipe, when you have all the ingredients!

    Margot, we're channeling each other on ingredients it sounds like!

    Joanna, glad you like it.

    Marisa, hope you will try it.

  7. This looks fab! Easy, healthy and tasty – just what the doctor ordered.

  8. I have mixed feelings about Rachel but she does have some winning recipes. This one is right up my alley.

  9. What a coincidence… I just have chick peas, minced turkey, yogurt and coriander to make for dinner, I was planning to make curry burgers with coriander, hummus and cucumber raita but I may as well make your dish :)))

  10. Mouthwatering curry! Love it! Especially since I don't need to buy fifty spices for it, I have got most of what is required!

  11. I love quick curries like this. Of course I'd pass on the cilantro, and use some parsley instead. And maybe I'd have to sneak in some hot curry powder….

  12. The recipes I've had from Rachel Ray have always been good. I'll take happy and perky over grumpy and condescending any day. I'll also take a few servings of this curry! I bet my daughter would like this, and since it's gluten free, she can have it! YUM!

  13. I would do the same thing and eat it as a stew, or maybe over cauli-rice! I like the use of the yogurt to make this a creamier dish. yum!

  14. Thanks for the recipe and all the suggestions on variations. It looks delicious and full of nutrients. I love that.

  15. Olivia, thanks.

    TW, agreed, and I always have ground turkey in the freezer.

    Dara, I really loved the addition of Greek yogurt!

    Maria, thanks.

    Heather, I can't really answer that because I always use Penzeys curry powder. I both both the Sweet and the Hot curry powder from them. I think curry powder is a personal preference, so any brand is "good" if you like the flavor of it.

  16. Is there anywhere locally where I can get good curry powder?

  17. I don't use curry enough in the kitchen. I love the color and flavor. Great recipe.

  18. This dish appeals to me in so many ways. Creamy but light and full of curry flavor. Really, really nice!

  19. The photo looks pretty tasty to me. This is a great "pantry meal." I like the use of ground chicken or turkey as it reduces the amount of chopping and prep.

  20. Hi,
    That looks so good!!
    I will have to try it out!!