Chicken Chickpeas Curry

You’ll Need…
1 lb boneless chicken breast
1 can chick peas (about 2 cups)
1 1/2 tablespoon curry powder
1/2 scotch bonnet(i tried for the first time)
1/4 teaspoon salt
1 tomato
1 teaspoon garam masala(optional)
2 tablespoon veg oil
1/4 teaspoon black pepper
3 cloves garlic
1/2 small onion
2 tablespoon cilantro
2 cups water
1 large potato
2 slices ginger

Place the cubed (1 inch pieces) chicken in a bowl and season with the chopped tomato, salt, black pepper, garam masala, chopped scotch bonnet (no seeds) and diced tomato. Mix well and allow to marinate for 30 minutes. Remember to wash your hands with soap and water after handling such hot peppers.

In a deep saucepan heat the oil on a low heat, then add the diced onion and garlic and cook (low heat) for about 3 minutes. Then add the curry powder (your fav) and cook for another 3-4 minutes on low. This step we’re cooking the rawness of the curry and highlighting the spices which make up the curry blend.

Turn the heat to med/high and add the seasoned chicken pieces to the pot and stir well. The idea is to deglaze the bottom of the pan to pick up all the curry goodness. Cook for about 5-7 minutes, stirring often. the chicken will spring it’s own juices.. that’s natural.