Chicken Curry with Potato and Chickpea

Preparation time: 15 minutes, Cooking time: 50 minutes; Serves: 4

Ingredients

• 3-4 tablespoons olive oil
• 8-12 drumsticks or 8-12 thighs or 6 breasts cut into 12 pieces
• 3 cloves garlic crushed
• 1 teaspoon dried chilli flakes or ½-1 teaspoon cayenne pepper
• 2 teaspoons curry powder
• 1 teaspoon freshly toasted and ground cumin seeds (or just use ground cumin)
• 1 teaspoon Hungarian paprika
• ½ teaspoon turmeric
• ¼ cup strained or crushed tomatoes (I used Molisana strained tomatoes)
• 1 chicken bouillon (stock) cube
• 240ml (1 cup) water
• 240ml (1 cup) coconut milk
• 2 medium potatoes cubed
• 1 cup canned chickpeas, drained
• Salt and pepper to taste
• ½ cup chopped coriander leaves (cilantro)

Onion Jalapeno Paste

• ½ teaspoon cumin seeds 
• 1 large onion finely chopped
• 1 jalapeño pepper seeded and sliced
• 1 tablespoon freshly grated root ginger

Instructions

1. Heat 1 tablespoon olive oil in a skillet over medium heat. Brown chicken on all sides and set aside.
2. To make onion and Jalapeño paste: heat 1 tablespoon olive oil in the same pan,  add cumin seeds and cook till they sizzle. Add the onions and Jalapeño and cook for about seven minutes until onions are transparent. Add the grated ginger and cook for 1 minute. Remove with a slotted spoon and blend the mixture into a smooth paste. Set aside.
3. In the same pan over medium heat, heat 2-3 tablespoons olive oil, add the prepared onion paste and garlic and cook for a few minutes.
4. Add the spices: the chilli flakes, curry powder, cumin, Hungarian paprika and turmeric. Cook for about 5 minutes over low heat. If its too dry add 1-2 tablespoons water.
5. Add the strained tomatoes and bouillon cube and cook another minute, then add the water, coconut milk, potatoes and browned chicken, and simmer for 15 minutes.
6. Add the chickpeas and simmer for another 15 minutes. Adjust seasoning. Stir coriander leaves and serve with steamed Basmati rice.

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