Ok, ever since my sister visited me and we went to an Indian restaurant, I have been HOOKED to curry! I’ve made my own successfully a couple of times and every time is delicious! Curry is addicting, it’s very flavorful and can be spicy or mild (hubby and I like things spicy ;p) and can turn bland foods into wonderfully fragrant foods. Take my recipe for example:
Chicken Curry with Chickpeas serves 2
- 2-3 boneless skinless chicken breasts (depending on size of breasts)
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1 can diced tomatoes
- 1 can chickpeas (garbanzo beans)
- 1/2 cup brown rice
- 1 1/2 cups chicken or vegetable stock
- dash of curry powder (any brand or kind, your preference, I like penzeys.com)
- 3-4 TBS. curry paste (this is the brand I used)
- salt and pepper to taste
- 3/4 cup water
Cook brown rice using stock according to package directions. I’ve found that a 3:1 ratio of liquid to rice is needed for brown rice, time will take about 45 minutes. Set aside.
Cube chicken and sprinkle with curry powder. In saute pan heated over medium heat, sweat out onions, bell peppers and add chickpeas (if you like the chickpeas to be softer, add them now, otherwise add them later). Once sweated (vegetables are soft, no carmelization), add chicken and brown chicken slightly. Add curry paste and cook for about 1 minute. Add tomatoes and water to make sauce. Bring to simmer and let simmer for 15-20 minutes uncovered. Serve over brown rice.
MMMMmmmm, yummy!!!! And nutritious….
