School Night Indian Chicken Curry with Chickpeas


We blog about this recipe here.

School Night Indian Chicken Curry with Chickpeas

The more experienced of a cook I become, the lazier I get too. Or maybe I’ve just come to realize that short cuts don’t always make quality suffer. In the case of Indian food, one of my favorite cuisines and one which almost always starts with aromatics, I throw them all together in a food processor. It saves a lot of time and keeps me from crying onion-chopping tears. I prefer to use whole spices and grind them but if your spices are fresh, pre-ground is a fine alternative.

  • 3 cloves garlic
  • 2 tablespoons chopped ginger
  • 1 large onion, peeled and quartered
  • 1 tablespoon whole or ground cumin seeds
  • 1 tablespoon whole or ground coriander seeds
  • 3 tablespoons canola oil
  • 2 teaspoons turmeric
  • 1 small cinnamon stick
  • 2 cloves
  • 1/4 -1/2 teaspoon cayenne (optional – depends upon your love of heat)
  • 1 pounds boneless, skinless chicken thighs cut into large pieces
  • 1 16-ounce can crushed tomatoes
  • ½ cup whole milk plain yogurt
  • 1 16-ounce can chickpeas, drained and rinsed
  • Kosher salt to taste (Diamond brand, please)
  • Chopped cilantro

Place the garlic, ginger and onion into a food processor and give it a few pulses until everything is very finely chopped (but not a paste). Set aside. Add the cumin and coriander seeds to a spice grinder or clean coffee grinder and grind to a powder. Or get your yaya’s out by pounding them with a mortar and pestle. Or just use pre-ground spices and call it a day.

Heat the oil in a heavy-bottomed pot over medium heat. Add the garlic, ginger and onion mix and cook until golden brown, adding water if it starts to burn. This takes like 5 to 10 minutes, so be patient. Add ground cumin and coriander, turmeric, cinnamon, cloves and cayenne. Let cook another 15 seconds to bring out the flavor in the spices.

Add the chicken and saute for a couple minutes. Season with salt. Add the tomatoes, stir in the yogurt and add about 1 cup of water. Bring everything to a simmer, cover partially and allow to cook for about 45 minutes or until the chicken is fork-tender. Add the chickpeas, cook another five minutes. Season to taste with salt. Top with chopped cilantro. Serve with basmati rice. And maybe some Indian pickle.

Recipe brought to you by Sara in SanFrancisco and

1 Comment

  1. Pingback: Deep Six your B6? | Big Little Meals

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