I love curry and all the flavor that it yields. I have mentioned before that I make curry often, most of the time the same type of curry and I am looking into different types of curry to try. If you have any suggestions leave a comment! I love to try new foods and spices and add them to my everyday dishes to spice things up a bit (see what I did there).
This recipe, or a variation of this recipe, is the type of curry I have most often and has become my comfort food. I love to eat this curry on a sad, cold, rainy days with a nice warm bowl of rice. Curry is not something I ever thought I would eat growing up, in fact, I don’t think I ever knew it existed until like 5 or 7 years ago, and now I am in love with curry. I would recommend trying this curry with my Ginger, Lime, Coconut Rice ; the flavors in the rice really complement the spicy flavors in the curry.
YIELDS ABOUT 4-5 servings
1 lb chicken thighs cut into bite-size pieces
2 tbs olive oil or coconut oil
1 regular can of chickpeas
1 tbs yellow curry
1 tbs ground cumin
1 tbs granulated garlic
1 tsp chili powder
1 tsp ground coriander
1 tsp garlic salt (plus more to taste)
1 tsp tumeric
.5 tsp cardamom
.5 tsp ground ginger
.5 cup coconut milk preferred (I have used almond milk before because that was all I had in my pantry and I was really craving me some curry)
2 tbs cornstarch
- Heat up a large skillet to about a medium heat for a couple of minutes. Then add your oil.
- Add your meat and cook for 5 minutes. Then add the chickpeas and cook for 3 more minutes. While your chicken and chickpeas are cooking mix the seasonings in a small bowl and add them to the skillet.
- Bring the heat down to a medium-low, and cook the chicken and chickpeas, with the lid on, for 20 minutes. Towards the end of the 20 minutes, pour the milk in a small bowl and mix in the cornstarch. It is okay for it to have some lumps, they will dissolve when you add it to your curry.
- After 20 minutes add the milk and cornstarch mixture into the curry. Use a spatula to get all the cornstarch from the bottom of the bowl. Cook the curry for another 5 minutes.
- Serve on top of rice and maybe some roasted cauliflower?