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Curry Chicken With Chickpeas

by 5 Comments

This week, I’m bringing you an excellent, stick-to-your-ribs recipe to help you keep warm and cozy. Not only this curry will keep you warm but it could also keep you cold-free and flu-free with ingredients like turmeric, ginger and garlic. I love when these ingredients come together in a meal, they just bring a dish to another level of flavor and again, they are so good for you.
 I also added chickpeas, making this even more earthy and complete. As rich as this looks, it’s easy to put together. About 15 minutes in prep time and 45 minutes of cooking time make this dish great for a casual dinner. I like to serve this with yogurt and rice but a piece of warm bread would be perfect too. So, to sum up what I just said, this is delicious, healthy and easy to make. Try it.

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!

 

On a different note, I wanted to share some illustrations I’ve been working on. These are only a few but you can go HERE to see the rest 🙂

 

 

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Comments

  1. 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.

  2. 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!

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