Chickpea & Potato Curry

This flavorful dish is a great way to get a taste of Indian cuisine with easily obtainable ingredients for us Wyomingites. We always have a fair share left over, which is wonderful because I think it tastes even better the second day! This recipe was adapted from The Skinnytaste Cookbook.

Ingredients:

• 2 cups of basmati rice
• 2 chicken breasts, cut into 1" cubes
• 1 Tbsp. canola oil
• 1 onion, chopped
• 5 garlic cloves, minced
• 1 serrano chile, seeded and chopped
• 1/2 tsp. cumin
• 3 tsp. tikka masala
• 4 tsp. hot madras curry powder
• 1 1/4 cup water
• 1 - 14.5 oz. can petite diced tomatoes
• 1 - 15.5 oz. can garbanzo beans (chickpeas)
• 1 1/2 cup frozen peas
• 2 medium potatoes, peeled and cut into 1/2" cubes

Directions:

1. Heat oil in a very large skillet over medium-high heat. Add chicken and season with 1 tsp. tikka masala and 1 tsp. hot madras curry powder. Stir occasionally, until browned, approximately 10 minutes.
2. Add onion, garlic and serrano chile. Cook for 3 minutes, stirring occasionally.
3. Add cumin and the remaining tikka masala and hot madras curry powder. Cook for 1 more minute.
4. Add 1 1/4 cup water, along with tomatoes, garbanzo beans, peas, and potatoes. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes, or until the potatoes are cooked and soft.
5. Meanwhile, cook the basmati rice according to the package directions.

*You can also cook this dish in the crockpot. Just complete step 1, then add all ingredients (except the rice) to the crockpot and cook on low for 6-8 hours. Cook the basmati rice according to the package directions just before serving.