Ingredients:
(serves 4)
1 carrot, peeled
6 garlic cloves
1 celery stalk
1/2 bunch of cilantro
1 thumb-sized piece of ginger, peeled
1 small onion
canola oil
8 pieces of chicken (I used legs and thighs, separated)
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
salt and pepper
1/4 cup tomato sauce
2 cups cooked chickpeas
Add carrot, garlic, celery stalk, cilantro, ginger and onion to a food processor and pulse until you get a chunky paste. Heat a couple of tablespoons of oil in a large Dutch oven and brown the chicken on both sides the set aside on a plate. Add more oil to the Dutch oven if you need and stir in the chopped vegetables. Cook it for about 5 minutes then add the curry, turmeric, cumin, salt and pepper. Stir well and add the tomato sauce, cook for 2 minutes more then return the chicken to the Dutch oven and add enough water to just cover the chicken. Cover and let it cook for 30 minutes the add the chickpeas and cook it for 10 minutes more. It gets thick so keep an eye on it or it will stick to the bottom of the pan. Serve with yogurt and rice.
NOTE: You can make this spicy by adding a few jalapeños or other hot peppers to the food processor!
super-duper random question: can you think of anything that could substitute the tomato sauce? this sounds amazeballs but we avoid nightshades in our house for arthritic reasons. i ask this know it'll change the outcoming flavor, but i just… really need me some curry.
Hi Liz! You can probably use a little roux as the thickening agent (butter/flour mixture). I haven't try this but I don't think it would change the flavor so drastically. If you try it, let me know!! Thank you!
Najwa, this is just the kind of dish I'm craving these days. I love all the warming spices!
And it's so fun to see your illustrations… they are totally charming!
xoxo
E
Thanks Erin!! xxoo
I must try this recipe