Main Dishes

Curry Chicken Chana & Potato Stew

57

A savory chicken dish for those who enjoy curried meat, potatoes & veggies.

8
Chickpeas (Two large cans)
Coconut Milk (Two cans)
Chicken (One package of boneless skinless chicken breast)
Potatoes (Two sweet, two red skin, two yellow)
Tomatoes (Three medium)
Onion (One large)
Garlic (Four cloves/half a bulb)
Ginger (Two small branches/two tablespoons)
Peppers (1/3rd of each: red, yellow, orange, green)
Rosemary (Two branches)
Thyme (Eight branches)
Curry Powder (Three-four table spoons)
Tumeric (Two & a half table spoons)
Nutmeg (One tablespoon)
Cumin (One tablespoon)
Paprika (One teaspoon)
Ground Coriander (One tablespoon)
Cayenne Pepper (One teaspoon)
Black Pepper (One tablespoon)
Salt (One tablespoon)
THE CHICKPEAS - From Can: Open & drain out liquid. Then, bring fresh water to boil & add in the chickpeas. Boil until tender. Next, strain all the water from the chickpeas. Add two cans of coconut milk, to replace the water. (Fill one coconut milk can with water & set aside for later). Set aside pot of chickpeas in coconut milk on low heat. THE POTATOES Peel two sweet, two redskin & two yellow potatoes (6 total) Slice potatoes Dice potatoes Bake or Boil potatoes: BAKED: Bake for 25-30 minutes at 350. Remove & set aside BOILED: Add the potatoes (in the following order) to boiling water until tender: - Add in Sweet potatoes first. - After 5 minutes, add in redskin potatoes - After 5 more minutes, add in yellow potatoes Strain potatoes Set aside THE VEGGIES Core one green, one yellow, one orange & one red pepper Slice each in thirds (use only 1/3rd of each pepper) Dice the peppers Slice & dice the tomatoes Set aside THE ROOTS, BULBS & HERBS Peel, slice & dice one large onion, four cloves of garlic & two tablespoons of ginger. Set aside Remove rosemary & thyme leaves from stems. Chop until fine. Set aside THE SPICES Use three-four tablespoons of curry powder OR the following mixture of spices: Two & a half tablespoons of tumeric One tablespoon each of cumin, ground coriander, black pepper, & salt One teaspoon each of nutmeg, paprika, cayenne pepper THE CHICKEN Remove boneless, skinless chicken from package. Wash in water, then wash with lemon. Slice & dice chicken Add to your choice of frying oil (3 tablespoons) Saute the chicken until thoroughly cooked Add 1/2 teaspoon salt plus black pepper & 1/2 tablespoon of tumeric to chicken Set aside PUTTING IT ALL TOGETHER... Saute the peppers, onion, garlic, ginger, rosemary & thyme for 15 minutes. Remove from heat. To the pot of chickpeas in coconut milk: - Return to medium heat - Add the strained, multicolored potatoes & stir. - Then add the sauteed peppers, onions, garlic, ginger, rosemary & thyme & stir. - Next add in the seasoned chicken & stir. - Add the can of water until the contents of the pot are 1/2 inch from being covered with liquid. - Now, add in the fresh diced tomatoes - Finally, continue to add in the remainder of the curry powder OR spice mix until taste is satisfactory. Remove from heat & the stew is ready to eat. The stew is also delicious when served over rice, naan, or roti.
Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV