For some reason I got to thinking about Indian food today. Their culture and food has been influenced by so many other cultures. The bold, spicy flavors they use in their cooking can be heaven, for some. Me on the other hand I hate anything spicy. But once in a while there will be a dish I like and chickpea chicken curry is one of them! The recipe calls for 2 tablespoons of curry, but I only use one. ( I’m such a wuss.) The yogurt and tomatoes gives an added punch to this awesome dish! I also will soon be doing a small post every week of the best dish I have tried this week. So keep your eyes open!
Chicken Chickpea Curry
- 1 cup white rice
- 2 cups water
- Salt and freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken
- 1 large yellow onion, thinly sliced
- 2 tablespoons curry powder
- 1 cup plain yogurt
- 1 can diced tomatoes (14.5 ounces), drained
- 1 can chickpeas (14.5 ounces)
- A handful of cilantro, chopped, for garnish
In a medium size saucepan over medium-high heat, combine the rice, water and salt. Bring to a boil, then reduce the heat. Simmer, covered, for 15-20 minutes, until the rice is tender and the liquid is absorbed.
Once the rice is going, place a large skillet over medium-high heat with one turn of the pan add the extra virgin olive oil and brown the chicken. Add the onion and cook, stirring occasionally, for 7 minutes.
Sprinkle with the curry powder and cook, stirring, for 1 minute. Add the yogurt and simmer gently for 3 minutes, adding a splash of water if it needs to loosen up a little. Stir in some salt, pepper, the tomatoes and chickpeas, then remove from the heat.
Divide the rice and chicken mixture among individual bowls and garnish with the cilantro.
Credit to Rachael Ray.com for this awesome recipe!