Curried chicken with potatoes and chickpeas
Recipe Mari Loewen, Photography Ross Cornish
Ingredients
4 chicken breasts, cubed
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
2 tablespoons garlic, minced
1 teaspoon thyme/ chopped
1 teaspoon black pepper
1 1/2 teaspoons coarse salt
4 tablespoons curry powder
1/4 cup coconut milk
4 medium potatoes, cubed
1 16-ounce can chickpeas
1 medium onion, chopped
3/4 cup water
2 tablespoons vegetable oil
Preparation
Combine soy sauce, Worcestershire sauce, 1 teaspoon garlic, thyme, black pepper, salt, and 1 tablespoon curry powder, and mix well. Add chicken and coat evenly; cover and place in refrigerator to marinate overnight.
In mixing bowl, combine water and remaining 3 tablespoons curry powder; mix into thick paste.
In large saucepan over medium heat, cook onions and garlic 5 minutes. Add curry paste and cook 1 minute or until paste begins to stick to pan, slightly. Add chicken and stir; cover pot and reduce heat to medium. Cook for 10 minutes, stirring occasionally.
Remove chicken from pan and set aside, leaving sauce. Add potatoes and coconut milk to pot; add enough water to just cover potatoes. Bring to boil, then reduce to simmer and cook 10 minutes, stirring occasionally. Add chickpeas and cook 10 minutes, or until the potatoes are tender. Season with salt and pepper to taste. Serves 46.
