December 20, 2010Recipe of the Week: Spicy Indian Chicken with Chickpeas
I like to spice things up in the kitchen; for variety's sake, and health's sake too. Turmeric has been shown to help with digestive disorders, the aches and pains from arthritis, and even prevent certain types of cancer.
As always, use organic ingredients wherever possible.
Olive oil for pan
2 cloves garlic - chopped
1 small onion – chopped
2 organic chicken breasts - cut into small pieces
1 cup coconut milk
½ cup water
1 green bell pepper - chopped
1 red bell pepper – chopped
2 T tomato paste
2 t curry powder (can also use paste)
1 t turmeric
¼ t coriander
2 teaspoons salt
Dash of pepper
1 can Chickpeas
Heat oil in a skillet. Sauté garlic and onions.
Add chicken and sauté for 3 minutes.
Mix together ½ cup coconut milk and water. Add to pan and continue to simmer chicken until tender but cooked through.
Whisk tomato paste and remaining coconut milk into the liquid in the pan.
Add peppers and spices and simmer 5 minutes.
Toss in chickpeas. Stir to coat and simmer 10 minutes more.
Posted by Sara Snow at 4:10 AM