My best curry dish...

I just had to post my chicken-chickpea-curry recipe that I made tonight.

It was AWESOME!!!

(and I'm usually not one to toot my own horn).

I used this recipe as the basis and added a little of this and a little of that.

Chicken-Chickpeas-Curry dish (served over rice):

4Tb butter
1 onion, chopped
2 garlic cloves, minced
1 Tb of ginger minced (I used my Microplane)

3 Tb sweet curry powder
1 tsp ground cumin
1-2 tsp salt (I started with 1 tsp and then added to taste at the end before serving)

4-8 chicken thighs (I peeled the skin prior to cooking)

1 pint of canned, chopped tomatoes (do NOT drain)
1 16oz can chickpeas, drained and rinsed
2 carrots (about 1 cup) peeled and chopped
1/2 bell pepper chopped

about 3/4 cup whole milk yogurt
about 1 cup chopped cashew nuts

1) Melt butter in large pan. Cook onions, ginger and garlic for about 5 minutes- until they soften and start to turn brown (but not burnt!). Stir often.
2) Stir in the curry powder, ground cumin and salt. Stir frequently for about 2 minutes. The spices should smell awesome!
3) Add the chicken. I let the chicken cook for about 2 minutes on one side and then flipped them over and let them cook on the other side for another 2-3 minutes. Coat the chicken with the onion-curry mixture.
4) Dump in tomatoes (with their juice), rinsed off chickpeas, carrots and peppers. Stir to combine. Put lid on pan and let simmer for about 40 minutes (I cooked mine for about 45 minutes) until chicken is cooked through.
5) Stir in yogurt and chopped cashews. Adjust salt (if needed).
6) Serve over rice.

Okay...it's clear to me that I'm not a professional cook nor a recipe writer. This was really good and we'll be eating it for a few nights. Annika ate her chicken and loved it while Ava just picked at hers. (although we've come to expect that from Ava...sigh.) Mark and I really loved it.

So...whatcha think? I totally forgot to take a photo of it...maybe tomorrow.