Mild chicken and chickpea curry

26

Serves

6

Mild chicken and chickpea curry

Excerpted from The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day. Copyright © 2017 by Aimée Wimbush-Bourque. Photos copyright © Tim and Angela Chin. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

A well-stocked pantry is the backbone of this comforting classic, using onions, spices and cans of tomatoes, chickpeas and coconut milk. - Aimée Wimbush-Bourque, The Simple Bites Kitchen


Ingredients

  • 2 tablespoons (30 mL) Golden Ghee or coconut oil
  • 3 medium onions , chopped
  • 2 cloves garlic , minced
  • 1 inch (2.5 cm) fresh ginger , peeled and grated
  • 2 teaspoons (10 mL) garam masala
  • 2 teaspoons (10 mL) curry powder
  • 1 cinnamon stick
  • 2 1/2 pounds (1.125 kg) boneless, skinless chicken thighs
  • 1 can (28 ounces/796 mL) diced tomatoes
  • 1 can (14 ounces/400 mL) full-fat coconut milk
  • 1 cup (250 mL) chicken stock
  • 1 teaspoon (5 mL) fine sea salt
  • 1 can (14 ounces/398 mL) chickpeas , rinsed and drained
  • full-fat plain organic yogurt , for garnish (optional)
  • cilantro , for garnish

Instructions

  • Melt the Golden Ghee in a large pot over medium-low heat. Tumble in the chopped onions and cook for 8 minutes, or until soft, stirring occasionally. Add the garlic, ginger, garam masala, curry powder and cinnamon stick. Cook for 2 minutes, scraping the bottom of the pot and stirring to toast the spices.
  • Push the onions to the side of the pot and add the chicken thighs. Cook for 5 minutes, turning them halfway.
  • Pour in the tomatoes, coconut milk and stock. Stir everything gently. Add the salt and chickpeas. Bring to a simmer over medium heat and cook slowly for 1 hour, uncovered. Alternatively, transfer everything to a slow cooker and cook on low for 4 to 5 hours.
  • Taste and adjust the seasoning if necessary. Serve over whole wheat couscous or basic brown rice pilaf with a dab of yogurt and torn fresh cilantro.

Excerpted from The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day. Copyright © 2017 by Aimée Wimbush-Bourque. Photos copyright © Tim and Angela Chin. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.