CHICKEN AND CHICKPEA CURRY

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.

Prep Time: 15 minutes

Cook Time: 45 minutes to an hour

Serves: 4

Ingredients:

1 ½ pounds of 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 of heavy cream

1 can of chickpeas, rinsed

2 tablespoons of smooth peanut butter

2 teaspoons of Thai red curry paste

1 tablespoon of red chili paste

2 teaspoons rice vinegar

1 tablespoon of kosher salt

2 teaspoons of freshly ground black pepper

2 teaspoons of red chili flakes

2 teaspoons of toasted ground garlic powder

2 teaspoons of 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

Instructions:

  • Cook the rice in a medium pot
  • 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
  • Add the chicken and cook it slightly until the pink fades. Then add the garlic and onions and cook until they soften
  • 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
  • Add the coconut milk and heavy cream and stir. Raise the heat slightly so it comes to a boil
  • 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
  • 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
  • Once it is done, plate the rice and serve the curry with it. Garnish with the cilantro
  • Enjoy!