Chicken & Chickpea Curry Recipe
Since this dish has some definite Moroccan influences, I usually opt to serve it with couscous instead of rice just to mix it up from time to time. But you could most certainly eat this dish with rice if you wish.
CHICKEN & CHICKPEA CURRY
1 lb boneless/skinless chicken cut into 1” pieces
1 medium onion, finely chopped
1 medium tomato, finely chopped
2-3 garlic cloves, finely minced
1” piece of ginger, peeled & finely minced
½ tsp turmeric
½ tsp smoked Spanish paprika
1 tsp garam masala
1 tsp ground cumin powder
½ tsp ground coriander powder
salt and pepper, to taste
1 can of chickpeas, rinsed and drained well (10-12 oz size)
1 cup green olives (pitted, rinsed and drained well), halved - optional
1 cup good quality yogurt
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
In a large deep skillet or wok on medium high heat, add the oil. When hot, add the onions and sauté until golden brown. Then add the garlic and ginger. Stir for a few minutes and add the spices (turmeric, paprika, garam masala, ground cumin powder, ground coriander powder, salt and pepper). Stir well to combine and let the spices cook for a few minutes. Next, add the tomatoes along with the chickpeas and green olives. Now add the chicken pieces and mix well so that all of the chicken pieces are evenly coated with the curry sauce. Then reduce the heat to low, cover and let simmer for 6-8 minutes or until the chicken is completely cooked yet still moist and tender. Now turn off the heat and let the curry cool for just 5-10 minutes before adding in the yogurt. Stir and let cook on low heat for a few more minutes just to heat the curry through and garnish with the chopped cilantro leaves. Serve hot with couscous or rice.
Feel free to make this dish with cooked brown lentils (whole masoor dal) or cooked French green lentils (Puy Lentils) for a wonderfully delicious combination of tastes & flavors.
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