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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. My husband and I really liked this one. It tasted fresh and healthy. It was a tiny bit bland for our tastes, so I think I will try one reader's suggestion of a bit of garlic.

    I have an electric stove so my pan was too hot and the yogurt curdled. Be careful about that!

    Great one Kalyn! As always, thanks so much for the pics showing each step. They are a HUGE help!

  2. Just made it! YUM! I'm thinking of adding some mushrooms next time. 😀

  3. Sandy, so glad you enjoyed it. Glad you're enjoying the blog.

  4. This was wonderful! I have tried many of your recipes and they never disappoint, but this one was really delicious. I also added some peas and might throw in cauliflower as well next time. Thanks so much for all your work. Sandy

  5. Brandon, that sounds like a great addition!

  6. Another great recipe. I added fresh pressed garlic just before the curry powder, allowing the garlic to cook for 30 or 40 seconds.

  7. It might work with coconut milk, but it would be a lot thinner. Since coconut milk shouldn't be boiled to reduce, I would definitely use less. No idea how much though, since I haven't tried it.

  8. This sounds delicious.

    Could I substitute canned light coconut milk for the yougurt? If so, how do you think I should adjust the recipe?

  9. MCH, so glad you liked it. I thought this was really good too.

  10. Once again, another terrific recipe! Quick and easy. I am always looking for unique ways to use ground turkey also.

  11. Georgia, so glad you enjoyed it!

  12. I just got around to making this tonight, and man, is it good! I used ground turkey, and my package was closer to two pounds, so I didn't have a lot of liquid in the "stew", which was fine with me. I used Madras curry powder, which has a little heat to it. I'll definitely make this one again!! Thanks, Kalyn, for another keeper!

  13. Yum, sounds like something my mom would love too! I'll have to give it a try (and maybe my chickpea hating husband will end up liking it?? 🙂

  14. Anonymous, I'm thrilled to be receiving your first comment on a recipe; so glad you liked it!

  15. Okay, I know this sounds like a cliche, but I honestly have never commented on an online recipe IN MY LIFE; this was so so good and leftovers maybe even better. Thank you very much!

  16. Mike so glad you liked it. Spice it as much you like next time. I hope this will freeze well, although I'm not entirely sure about the yogurt. (Although I've frozen lots of things with sour cream, which seems like the same idea.)

  17. Was a little unsure as to how this one would come out but I figured Kalyn's Kitchen has never done me wrong so I dove in. I wasn't disappointed. Loved it.

    Only thing I would have done differently is gone a little heavier on the curry (or gone with a spicy curry) because I love the flavor.

    Just hoping it freezes well as I am a single guy and I do all my cooking for one.

    Thanks Kalyn!!

  18. You had me from the point you said curried chicken!! Gotta try this…nice site too!

  19. what a great recipe! yummy!

  20. This looks delicious and it's full of ingredients that are already in my fridge. Thanks for the dinner idea..might be making it tonight even!!