Step 1: Ingredients and Prep
-3 cloves Garlic Minced
-2 1/2 inches minced Fresh Ginger
-2 Medium White Onions finely chopped
-1 can of chick peas
-About 2 Cups Chicken Stock ( Store purchased or Homemade)
-1 Green Pepper Finely sliced sideways
-1 Red Pepper Finely sliced sideways
-3-6 ( depending on your taste) Tblspns Indian Curry
-1 Cinnamon Stick
-1 Heaping Tblspn Garam Masala
-1 Teaspoon Cayenne Pepper
Step 2: To Start
Add garlic and stir fry another minute or two more.
Add 3 heaping tablespoons curry and sprinkle salt, mix. Even though yellow curry powder seems
mild, the more you add the more you will get that wonderful subtle spice that grows and strengthens as you devour.
Add a bit of the chicken stalk so it covers the bottom inch of the pot and creates an enticingly aromatic curry paste. Bring to a low boil.
Step 3: Toss in Your Fowl
*NOTE about the meat: I prefer to use boneless skinless chicken thighs, however you could use a butchered chicken on the bone, drum sticks, breasts, or you could get creative with another type of meat such as a delicate guinea fowl, or even rabbit if you were feeling game that day!
Step 4: Toss in the Veggies
- NOTE you can use any vegetable or combination of vegetables really : potato, sweet potato, celery eggplant ( the list goes on) etc. or a combination. I use peppers for that subtle sweetness, crunch and for color since the curry is a yellow/brown. For vegetables with a little more starch, use a little more salt and chicken stock, they tend to be more absorbent.
Cook on Medium Low for 10-15 minutes, after 10 minutes add cayenne, some salt, and the can of chickpeas-( taste and reevaluate your spice!)
Turn heat to low and cook another 5 minutes. If you wish for your vegetables to be crisp, add within the last 5 minutes.
Step 5: Delicious Curry
Turn off heat and serve!
Serve with salad, basmati rice and flat bread such as Naan or pita. Top with a dollop of thick plain yogurt, cilantro or shaved almonds.
Pair the curry with a great lager, the richness of the beer will compliment the complexity of the dish.