This is a delectable recipe I appropriated from recipezaar. It is aromatic with a warm the soul kind of spice. Make it in large batches to enjoy over the next few days, the more it sits in all of the spice, the better it gets!

Step 1: Ingredients and Prep

- Anywhere from 1 to 2 lbs boneless, skinless chicken thighs washed and cut into pieces ( size of your choice)
-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
-Salt

Step 2: To Start

Add a tablespoon or two of canola oil to a large cool pot. On medium heat add the onions and ginger and cook about 8 minutes until onion appears clear.

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

Add the sliced chicken pieces into the pot and allow the heat and the succulent curry to sear both sides until chicken appears white.

*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

Add chopped peppers on top of the chicken and pour in the remainder of the chicken stock until it just covers the vegetables.

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.

This is your chance to add more curry powder depending on how spicy you want it. Add with garam masala and the cinnamon stick.

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

Now it is time to dive in! Make sure your vegetables and chicken are not overcooked, taste one last time to make any appropriate spice adjustments.

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.

Enjoy!