Cooking Therapy

As the weather gets colder, I focus on heartier, spicier food. For this recipe, I was craving to make a curry and, because I was hungry, wanted something that would make me full. I decided to use chicken and chickpeas, incorporating both Indian spices and Thai heat in making this curry. The result was a delightful combination of heat and flavor, with a peanut aftertaste. Definitely a filling and satisfying meal! Try yours today.

Chicken and Chickpea Curry

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Asian

Ingredients Method

Ingredients

  

• 1 ½ pounds chicken diced into cubes
• 1 ¼ cups basmati rice or long-grain brown rice rinsed
• 2 tablespoons olive oil
• 1 small white onion chopped; about 1 cup
• 4 cloves garlic minced
• 1 red bell pepper sliced into thin 2-inch long strips
• 1 large tomato diced
• 1 can, 15oz, of coconut milk
• ½ cup heavy cream
• 1 can chickpeas rinsed
• 2 tablespoons smooth peanut butter
• 2 teaspoons Thai red curry paste
• 1 tablespoon red chili paste
• 2 teaspoons rice vinegar
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons red chili flakes
• 2 teaspoons toasted ground garlic powder
• 2 teaspoons curry powder
• 1 teaspoon paprika
• 1 teaspoon ginger
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 teaspoon mustard powder
• ½ teaspoon cumin
• Chopped cilantro for garnish

Method

 

1. Cook the rice in a medium pot
2. In a large Dutch oven or heavy bottom pan, add the olive oil and the red chili flakes and toast the chili flakes over a medium heat for about 45 seconds
3. Add the chicken and cook it slightly until the pink fades. Then add the garlic and onions and cook until they soften
4. Add the rest of the spices and cook for about 30 seconds to 1 minute, until the flavors immerse and it becomes aromatic; then add the red peppers and tomatoes and cook until they soften
5. Add the coconut milk and heavy cream and stir. Raise the heat slightly so it comes to a boil
6. While it is boiling, add the peanut butter, the Thai red curry paste, red chili paste, and the rice vinegar and stir again. Add the chickpeas and stir once more. Stir often
7. Cook until the sauce thickens and reduces. Depending on how thick or thin you prefer the sauce, cooking takes from 45 minutes to an hour
8. Once it is done, plate the rice and serve the curry with it. Garnish with the cilantro