Combine curry powder, coriander, tumeric, salt, pepper, red pepper flakes and bay leaf in a small bowl.
Heat oil in a large dutch oven over medium-high heat. Add chicken and saute 5 minutes or until browned, stirring occasionally. Remove chicken from pan.
Reduce heat to medium and add onion to pan. Cook for 10 minutes or until tender, stirring frequently. Increase heat to medium-high and return chicken to pan. Cook 1 minute, stirring occasionally.
Stir in ginger and garlic. Cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly.
Add broth and tomatoes. Bring to a boil. Cover, reduce heat, and simmer for 1 hour.
Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas and cook 5 minutes.
Remove from heat and stir in lemon juice. Discard bay leaf.
Serve over rice.
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 17 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 65.8mg||20 %|
|Sodium 112.5mg||4 %|
|Potassium 539.4mg||14 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 12.7g|
|Protein 28.1g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 196
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