Mild chicken and chickpea curry
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
Advertisement
Ingredients
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.
Nutrition
Advertisement
Related recipes
Filed under
Posted: Updated Nov 9, 2017
Photo credit: 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.
Comments are closed.
