Ingredients
- 2 jalapeno pepper chopped, omit seeds if you don't like heat.
- 4 cloves garlic roughly chopped
- 1 2 inch piece fresh ginger peeled and roughly chopped
- 1 medium onion roughly chopped
- 4 tbsp olive oil
- 8 boneless chicken thighs cut into 1 inch pieces
- 2 tbsp ground coriander
- 2 tbsp cumin
- 1 tsp turmeric
- 1 tbsp white sugar
- 42 ounces canned diced tomatoes
- 2 15 oz can chickpeas
- 1 tbsp garam masala
Servings:
Instructions
- Heat a dutch oven to high and add 2 tbsp olive oil. When the oil is hot, add the chicken and season with salt and pepper. Cook the chicken until cooked through, 6-8 minutes. Remove the chicken to a bowl. Do not wipe out the pan.
- Pulse jalapeno, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
- Heat remaining 2 tbsp oil in the dutch oven over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
- Pulse tomatoes in the food processor until finely chopped. Add to the pan along with sugar. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas, chicken and garam masala, season with salt & pepper, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for at least 5 minutes, up to one hour. The longer it simmers, the better the flavor. Serve topped with cilantro, if desired.
- Can be made ahead by one day and reheated. Leftovers freeze up to 2 months.
Share this Recipe
