Fragrant, rich chicken and chickpea curry incorporates great flavors to make an amazing dish! Serve it over spiced couscous for a special treat.
Happy Friday! I joined a new blogging group… the Book Club Cookbook Cooking Crew. And guess what! YOU can join us. Camilla of Culinary Adventures with Camilla organized a group of bloggers to read through some great books and make some great recipes inspired by them. We are using The Book Club Cookbook as our guide and inspiration… you can read more about the club on her blog, but here’s the gist. Each month, one blogger serves as hostess to choose a book and a recipe from the cookbook. From there, we can make the chosen recipes OR draw inspiration from the selected book to create a recipe. Camilla is our July hostess and she chose Jhumpa Lahir’s Interpreter of Maladies for our book of the month, and invited us to make curry and lassis with her. At the end of the month, you can win a copy of the cookbook so you can follow along! Go to Camilla’s blog to enter now!
On with the recipe though! Have you ever heard of Jhumpa Lahir’s Interpreter of Maladies? I had not, and was surprised when I picked up a copy at my local library. It’s actually a collection of short stories centering on the themes of family, home, marriage, belonging, and more. Many take place in America, but I thought some of the most interesting stories were set in India. You don’t think about adaptations to new life in your own country… this book is just lovely! The first and last stories were my favorites, but they are all good. Have you read this book before? If not, you should pick it up! I highly recommend it.
Food is an integral part to all of the stories, and nearly each one mentioned curry! An Indian classic for sure, with as many variations as there are people. One of the recipes Camilla chose for us to make this month was a hard boiled egg curry. It sounds SO interesting. But Ben hates hard boiled eggs with a passion, so that’s a no go for us [and I don’t think I could eat a whole batch alone]. Instead, chicken curry it is!
This is one of my very favorite curry recipes, and actually is the one that made me love Indian food! Ben and I have made this recipe a handful time over the past few years… it is absolutely delightful each time! Every bite is rich and flavorful, and your kitchen will smell absolutely wonderful while you’re cooking. Ginger! Garlic! Garam masala! Mmm, mmm, mmm. The tomato and coconut based curry sauce is fabulous over the chicken and chickpeas and plump, juicy raisins… and the flavors are magnified since it’s not just served over regular ‘ole rice, but instead over a spiced couscous that is just bursting with more raisins and rich spices. Yes, it’s a lengthy recipe with quite a few ingredients… BUT it is oh-so-good. A great dish for company, a great dish to make on a relaxing night at home. It’s just as fantastic as anything you could get at a restaurant, but easy to make at home with accessible ingredients too. Make it this weekend! Enjoy!
And oh! If you’re looking for an easy side dish to serve with this, try these easy Indian-spiced peas. No real recipe… just mix together a teaspoon or two of coconut oil, a 10 ounce bag of frozen peas, and a teaspoon each of curry powder and garam masala in a skillet. Cook over low heat until hot, then mix in a about a 1/4 cup of coconut flakes. Ahhhmazing! Next time I might toast the coconut to make it even better. Yum!
one year ago: Ginger Ice Cream
two years ago: Mom’s Potato Salad
three years ago: Mediterranean Feta Dip
four years ago: Lemon Crinkle Cookies
five years ago: Big Thumbs Up Bite Size Soft Pretzels –> yes! my blog is FIVE!
Indian-Style Chicken Curry with Chickpeas and Raisins over Spiced Couscous
- 2 tablespoons curry powder [I used a sweet curry powder]
- 1 teaspoon garam masala
- 4 tablespoons canola oil
- 2 onions, diced
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 serrano chili, minced – remove seeds to reduce heat… or not, your call
- 1 tablespoon tomato paste
- 1 1/4 cups chicken broth
- 1 – 15 ounce can crushed tomatoes
- 1 – 15 ounce can chickpeas, drained and rinsed
- 1 1/2 pounds boneless skinless chicken breasts [I’ve also used chicken thighs]
- 1/2 cup raisins
- 1/2 cup golden raisins
- 1/3 cup coconut milk
- 1 cup frozen peas
- 1/4 cup cilantro, chopped
- 1 tablespoon canola oil
- 1 onion, diced
- 2 teaspoon garam masala
- 3 1/2 cups chicken broth
- 2 tablespoons butter
- 1/2 cup golden raisins
- 1/2 cup raisins
- 1 package Trader Joe’s Harvest Grains Blend [I forget what size it is…about 18 or 20 ounces I think] — can also substitute 1 pound Israeli couscous plus a couple tablespoons quinoa and orzo — or an equivalent amount of rice [I’ve made it all three ways!!]
Set a small skillet over medium heat. Pour in curry powder and garam masala, then stir constantly for about 1-2 minutes to toast spices, until fragrant. Remove from heat and transfer to a bowl.
In a Dutch oven or other large pot, heat 3 tablespoons oil over medium high heat. When hot, add onions and season with salt. Stirring occasionally, cook for about 15 minutes until onions are browned and caramelized. If you have you more time, cook the onions on medium-low heat for a longer amount of time to caramelize them more. But either way works!
After onions are cooked to your liking, add garlic, ginger, and chili pepper. Stir and cook for about a minute, then add in toasted spices and tomato paste. Pour in the chicken broth and crushed tomatoes, stirring to mix everything up. Add chickpeas, chicken, and raisins. Make sure the chicken is submerged as much as possible. Bring to a simmer, then cover and reduce heat to medium-low. Simmer for about 15 minutes, until chicken is just about done.
Meanwhile, prepare couscous while chicken is cooking.
In a saucepan, heat oil over medium heat. Add diced onion and cook for about 5-6 minutes, until soft. Stir in garam masala, cooking for about 30 seconds until fragrant. Add chicken broth, butter, and raisins. Stir and bring to a boil. Add couscous [or other grain], bring to a boil again, and cook for about 10-15 minutes until fully cooked. Liquid should be absorbed but exact time depends on what grains you use. Season to taste with salt or additional garam masala then set aside to serve with curry.
When chicken is fully cooked, remove to cutting board and chop it up into bite-sized pieces. If the chicken isn’t fully cooked, it will finish cooking in the sauce.
Return chicken to pot, then stir in coconut milk and peas [if using]. Cook for about 5 minutes, then add in half of the cilantro.
Serve curry over couscous, with additional cilantro on top. Enjoy!