Indian-Spiced Chicken with Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lightly creamy Indian-spiced chicken curry with chickpeas and wilted spinach, made with aromatic spices and yogurt. Balanced heat and earthiness from the spices. Serve with rice for an aromatic, warming main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tablespoons vegetable oil
- 3 bone-in/skin-on chicken legs (or 6 thighs/3 breasts)
- Salt and pepper
- 1 Tablespoons butter
- 1 large onion (thinly sliced)
- 4 cloves garlic (chopped)
- 1 Tablespoon grated peeled ginger
- 2 teaspoon coriander
- 2 teaspoon cumin
- 2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 15 oz canned chickpeas (drained and rinsed)
- 2 cups chicken broth
- 6-8 cups lightly packed baby spinach
- 1/4 cup Greek yogurt
- 1/4 cup fresh cilantro or flat-leafed parsley (roughly chopped)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 1576mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2959mg
- Calcium
- 367mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1576MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.