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Chick ‘n Chick Curry
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Description
A slap-together weeknight dinner of curry with chicken (Chick #1), chickpeas (Chick #2) and tomato.
Ingredients
- 1 package Boneless, Skinless Chicken Thighs
- 1 can Chickpeas, Drained And Rinsed
- 2 Tablespoons Natural Tamarind Sauce
- 2 teaspoons Curry Powder
- 2 teaspoons Garam Masala
- 1 teaspoon Cumin
- 1 teaspoon Cinnamon
- 1 teaspoon Turmeric
- 1 can Crushed Tomatoes, 28 Oz
- Canola Oil Or Vegetable Oil, For Frying
- Salt And Pepper, to taste
Preparation
In a large Dutch oven over medium heat, warm canola or vegetable oil. Season chicken thighs with salt and pepper, and brown on two sides.
Add chickpeas, tamarind and spices; stir to combine. Stir in crushed tomatoes until all ingredients are well combined.
Cover pot and reduce heat to medium-low. Simmer for 25 minutes until flavors have time to meld together.
Serve over rice (white or brown, your preference) and garnish with chopped cilantro, if desired.
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