Dinner

Split the Pot Recipe Contest Finalist: Coconut Chickpea Chicken Curry is for Dinner.

Split the Pot Recipe Contest Finalist: Coconut Chickpea Chicken Curry takes 10 minutes to prepare.

Split the Pot Recipe Contest Finalist: Coconut Chickpea Chicken Curry takes 240 minutes to cook.

Split the Pot Recipe Contest Finalist: Coconut Chickpea Chicken Curry makes 6 servings.

The ingredients for Split the Pot Recipe Contest Finalist: Coconut Chickpea Chicken Curry are:

Spice Mixture:
1 t salt
1 t black pepper
1/2 t ground coriander
1/2 t cumin
1/2 t cardamom
1/2 t chili powder
1/2 t turmeric
1/2 tsp cayenne
1/4 t cinnamon
1 T curry powder

1 lb chicken breast, cut into 1-in. pieces
14 oz light coconut milk
1 cup chicken stock
2 t fish sauce
2 T green curry paste
1 T corn starch
15 oz can drained chickpeas
1/2 yellow onion, thinly sliced
3 cloves garlic, very thinly sliced
1 small chili or jalapeno, seeded and minced
1 T grated ginger
1 cup cashews, divided ? 1/4 cup reserved for garnish (toasted)
1 cup bean sprouts
3 T fresh chopped basil
1 lime, cut into wedges

4 cups cooked brown rice

Here is how you make Split the Pot Recipe Contest Finalist: Coconut Chickpea Chicken Curry:

1. Mix together spices, then toss chicken pieces thoroughly in mixture. 2. In the bottom of the slow cooker, whisk together the coconut milk, chicken stock, fish sauce, green curry paste, and cornstarch, then add the chicken. 3. Add the chickpeas, onions, garlic, jalapeno, ginger and 3/4 cup cashews. 4. Cook on low for 8 hours, or on high for 4 hours. 5. Toast the remaining cashews in a 400 degree oven just until fragrant (three to five minutes). 6. When ready to serve, top the brown rice with the chicken curry then cashews, basil, bean sprouts and a lime wedge. Serving Size:?makes 6, 1 1/2-cup servings (including rice)

The nutritional information for Split the Pot Recipe Contest Finalist: Coconut Chickpea Chicken Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 395.5

• Total Fat: 14.1 g
• Cholesterol: 48.0 mg
• Sodium: 786.1 mg
• Total Carbs: 41.0 g
• Dietary Fiber: 5.4 g
• Protein: 26.3 g

Split the Pot Recipe Contest Finalist: Coconut Chickpea Chicken Curry is Asian cuisine.

The dietary needs meet for Split the Pot Recipe Contest Finalist: Coconut Chickpea Chicken Curry is Gluten Free