Thursday, November 12, 2009

Curry Chick Peas with Chicken

Chickpeas also known as Garbanzo beans are high in dietary fiber, low in fat and a good source of protein, zinc and folate. In Malaysia, we called it chickpeas and it is normally associated with Indian cuisine. I remembered I used to have it in the form of boiled/steamed white chickpeas in con shape wrapped paper (or newspaper) in the night market as snack. It was ages ago, not sure whether they still sell it like that. Today, I buy chickpeas already cooked in a canned. Just need to drain and rinse before use, how easy is that? Since in my mind, chickpeas is good with curry and I just bought my favorite Madras Indian curry powder, this is how I am going to cook it. Very easy and my girls loved the chickpeas too, even though this was the first time I bought it and introduced it to them. Guess, from now on, chickpeas will be a regular in my shopping list.


  • 1 (15.5 oz) can of premium chick peas/ Garbanzos, drained and rinsed
  • 1/2 of large yellow onion, thinly sliced
  • 1 chicken breasts, sliced (I used 2 leftover fried chicken breasts, you can use leftover turkey breast too)
  • 2-3 tsp. Madras curry powder
  • 1 bay leaf
  • 3/4 cup water
  • Splash of fish sauce
  • 1 tsp. sugar
  • 3 Tbsp. cooking oil
  • Dash of salt


1. Heat up your frying wok. When heated, add in oil. Then the sliced onion, dash of salt and stir-fry until soften. Add the raw chicken now (if use) and fry until chicken is cooked.

2. Add Madras curry powder & bay leaf, stir well with the onion. Add the water, stir well. Add the chick peas, stir-well. Add leftover chicken now (if use). Season with fish sauce and sugar. Fry well and until sauce is thicken. Serve hot!


Ling's Passion said...

You can still get chick pea from the night market. But the sellers have upgraded to using plastic bags instead of wrapping in paper. I love chick pea, too especially in salad.

Baking Fiend said...

i love chickpeas too! and we call those the kacang puteh man in sg when they go ard selling tibits packed in little white cones. it's been a long time since i last had some!

ICook4Fun said...

I remember eating this boiled chick pea or kacang kuda during school days. There was this kacang putih guy selling right outside the school gate :)

tigerfish said...

I want to try that!

daphne said...

I love chickpeas! What a lovely way to have it in a curry- I usually add it in indian curries too!

Dhanggit said...

Chick peas and chicken sounds gorgeous!! This is definitely a recipe to try!

megan said...

I made something similar to this, and my husband absolutely loved it. the best part was it reheated wonderfully so we had good food for many days :)

Mochachocolata Rita said...

brilliant idea! i am sooo inspiredddd! easy and yummy for dinner