Chicken and Chickpea Curry
This recipe is not an authentic curry dish, rather it's a combination of my favorite Indian/Pakistani dishes. It condenses the dishes so that I can have my curries without getting overwhelmed by the amount of leftovers.
Ingredients
- 1 each chicken leg quarter
- ½ cup ½ cup greek yogurt
- ½ cup ½ cup dried chickpeas, soaked overnight and cooked
- ½ head cauliflower cut into pieces
- ½ yellow onion diced
- 1 serrano chili diced
- 2 cloves garlic minced
- 2 TB 2 TB ginger minced
- ½ tsp coriander seeds
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- ½ tsp red pepper flakes
- 1 TB garam masala
- 1 tsp paprika
- 1 can diced tomatoes
- 3 TB tomato paste
- 1 cup heavy cream
- 1 TB vegetable oil
- Salt to taste
Instructions
- Coat chicken leg with the yogurt, cover and refrigerate overnight.
- Preheat oven to 375℉.
- Shake off the excess yogurt from the chicken. Place the chicken in a Dutch oven, skin side down. Bake for 10 minutes. Turn it over and bake another ten minutes.
- In a large skillet, heat vegetable oil on medium-high heat.
- Add onions and saute until just soft. Add garlic, chili and ginger and cook until fragrant; about a minute.
- Add all the spices and continue cooking until you have a nice brown pile of aromatics.
- Stir in the diced tomatoes and tomato paste. Reduce heat to low.
- Add chickpeas and cauliflower. Let simmer while the chicken bakes.
- Add the chickpea and cauliflower mixture to the chicken, cover and continue to cook on the stovetop on low heat for another 20 minutes.
- Stir in cream and simmer for another ten minutes.
- Serve with raita (or plain greek yogurt), basmati or jasmine rice, a good chutney and maybe some naan.