So, um, I totally love curry. Like, LOVE. I could probably eat curry every day and not get bored. Curry is awesome! And there are so many different ways to make it!
See what I mean about curry being Y.U.M.?!
Well, get ready because I’m about to throw ANOTHER curry recipe at you. Okay, okay, I’ll wait until you’re done with your happy dance.
This one is made with Madras curry powder. Madras curry powder is a little spicier than regular curry powder and also has a slightly more reddish color. That’s because there’s a little more chili pepper in it. (um, hence the spicier business!) Not a fan of the spicy? That’s totally cool. Use regular curry powder! Have a bunch of regular curry and no Madras? Just bump up the cayenne in the recipe for the same effect.
For an extra protein boost, this curry dish has both chicken and chickpeas in it. You can use chicken breasts if you prefer (or if that’s what you have) but the chicken thighs have a slightly different flavor. Paleo? Leave out the chickpeas and add more chicken and you can certainly serve over cauliflower “rice!” Or, serve over quinoa or couscous, if that’s your thing.
Either way, this recipe is sure to become a curry staple in your home. It’s warm, it’s a little spicy, and it’s totally jam packed with flavor.
- 2 tablespoons extra virgin olive oil
- 1¼ pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- Salt and freshly ground pepper
- ½ medium onion, chopped
- 2 teaspoons Madras curry powder
- ½ teaspoon ground cinnamon
- Pinch of cayenne pepper
- 3 cups chicken stock
- 1 red bell pepper, diced
- 2 small zucchini, diced
- One 15-punch can chickpeas, drained and rinsed
- Chopped cilantro for garnish
- Cooked rice
- Cook rice according to package directions, Keep warm.
- In a large skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, stirring, until golden, about 5 minutes. Add the onion, curry, cinnamon, cayenne and ¼ teaspoon of pepper. Cook, stirring, until fragrant, about 1 minute. Add the stock and simmer until reduced by one-third, about 10 minutes. Add the diced red bell pepper and zucchini and simmer until tender, about 10 minutes. Add the chickpeas and cook for 1 minute longer. Season the curried chicken with salt.
- Transfer the curry to a serving bowl, garnish with cilantro, and serve with the rice.
Recipe adapted from Food and Wine, May 2001
What’s not to love?