I made this curry last week- but the night I made it the camera was not in plain view, so I though "I'll take a picture of the left-overs." However, we ate the last of the leftovers last night and guess what I didn't do? If you guessed take a picture- you win!
I am still working on this whole having-to-take-more-than-3-steps-to-get-anywhere situation. Sorry friends.
I did find a picture online. If I was a good photographer, our curry looked similar to this:
image from Daley Food
Although, I served it over brown rice and added some shredded chicken for my meat loving husband. With the addition of the meat, Chris thought that this dish was a do-over dish. That is saying something because Chris (and I) both tend to stick to standard American and Italian fare. Big step taking on this . . . dun dun dun . . .CURRY!
Ha- sorry, I guess it is too early in the morning for a blog post. Here is the recipe.
Chicken and Chickpeas with Curry
adapted from Everyday Food
- 1 tablespoon olive oil
- 1 large yellow onion, diced small
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1 cinnamon stick, 3 inches
- 1 pinch of ground cloves
- 2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
- 3 tablespoons ketchup
- 1 pinch course salt
- 2 cups water (I used broth)
- 2 cups cooked rice
- 1 handful shredded chicken
- chopped cilantro and lemon wedges (optional), for serving
- In a large straight-sided skillet, heat oil over medium high. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes.
- Add garlic, curry, cinnamon, and pinch of cloves and cook, stirring until fragrant, 30 seconds.
- Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups of water.
- Bring to a boil; reduce to a simmer, cover, and cook 20 minutes.
- Uncover and increase heat to medium high; cook until sauce is slightly reduced, 5 minutes.
- Serve on rice, topped with cilantro, with lemon wedges along side if desired.