A Winter Chickpea Curry
A curry spiced simmer sauce studded with chickpeas and chicken is one of my favorite meals to dig into year round. We usually serve it with bone broth rice, but one night we decided to roast up a big tray of curry spiced potato cubes and bits of cauliflower. Oh dear, the little crispy bits of cauliflower and the starchy goodness of the little potato cubes were the perfect counterpart to the richly spiced curry. I love that we get to mix up our carbohydrate source a bit as well! You know my love for bone broth rice, but I also challenge myself to rotate our carb sources throughout the week so we get a wide range of nutrients. Potatoes are such an affordable nutrient dense source of energy and I love using them as a base for a flavorful saucy dish!
Ingredients:
Chicken:
2 pounds chicken breasts, cubed
1 tablespoon arrowroot powder
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
a tablespoon coconut oil for the pan
Simmer Sauce:
1 teaspoon butter
4 cloves of garlic grated
1 tablespoon coconut sugar
1 tablespoon curry powder
1 tablespoon yellow curry paste
1 tablespoon tomato paste
1 14 ounce can coconut milk
16 ounces bone broth
1 can chickpeas, drained
lots of cilantro and yogurt for serving!
Directions:
Heat a wide skillet over medium heat. In a large bowl toss the cubed chicken breasts with the arrowroot powder, curry powder, salt, garlic powder, ginger, and cinnamon. Set it aside. Melt the coconut oil in the pan and spread the seasoned chicken in an even layer in the hot pan. Let it brown on one side before attempting to stir. It will get a bit stuck, that’s ok! We’re creating little flavor bits on the pan to scrape up later. Use a spatula to flip the chicken over to brown on the other side. When it’s brown, remove it from the pan and set aside. We’ll make the simmer sauce in the same pan, unless it’s too burnt! In that case grab a new pan for the simmer sauce! If it’s just nice and golden you can go ahead with the same pan. Add the butter to the medium warm pan and let it melt. Add the grated garlic, coconut sugar, curry powder, curry paste, and tomato paste. We’re going to concentrate the flavors a bit by cooking them down together. Give it a stir every minute or so for 5 minutes. It should be steaming, that’s the liquids reducing! Add the coconut milk and bone broth and stir it all through with a whisk . Add the chicken and chickpeas to the pot. Put the lid on and simmer for about 20-30 minutes before serving.
