Indian Style Chicken

Try this easy, healthy and hearty meal full of bold flavors! 

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Recipe Feeds 3-4 People

Ingredients-

2 Lbs Raw, skinless, boneless chicken breast cubed (about 1.5 inch cubes)
1 Large yellow onion thinly sliced
2 Cloves of garlic minced finely
2 Bay Leaves
1 Bell Pepper diced (Best to use Red or Green)
2 Teaspoon of Ground Turmeric
2 Teaspoons Chili Powder
3 tablespoons Coconut Oil
1/2 Teaspoon Cumin
1/4 Teaspoon Coriander
2 Teaspoons Fresh Ginger grated and minced
Dash of Cayenne
(1) 15.5oz can of Chickpeas (drained)
3/4 cup of tomato purée or canned diced tomato (my favorite is San Marzano)
1 can coconut milk
Salt and Black pepper to taste ( you will need at least 1 teaspoon salt)
Splash of chicken stock or Water 

**Great Served with Warm Naan Bread! My favorite is from Trader Joes freezer section! **

 

  1. Heat coconut oil in a pot, preferably a ceramic, dutch oven style pot.  
  2. In a small bowl mix together the Turmeric, Chili Powder, Coriander, Cayenne, a dash of freshly ground black pepper and a 1/2 teaspoon salt. 
  3. In a medium bowl, toss the chicken cubes in half of the spice mixture. 
  4. Add the chicken to the hot pot with the coconut oil and cook until brown on all sides but not fully cooked. Remove from the pot and set aside. 
  5. Right away add the sliced onions, bell pepper and bay leaves and sweat them until they begin to soften. Add the garlic and ginger and stir until fragrant. 
  6. Add the chicken back to the pot and sprinkle in the remaining spice mixture. Cook for a few minutes to get the spices to bloom. 
  7. Now add the tomato puree (or diced tomato) and cook for 2-3 minutes.  Add the coconut milk and chickpeas.  If there isn't enough liquid add about 1/4 cup or so of chicken stock just to get the liquid to almost cover the chicken mixture. 
  8. Stir it all together and let it simmer with the lid on for about 30-40 minutes. Make sure it is simmering and not a rolling boil. Then remove the lid and allow some of the liquid to evaporate and the sauce to thicken slightly. The longer you cook, the thicker the "gravy" will be. I like mine on the creamier side. Once the chicken is very tender and the sauce is to your liking, check the seasoning and adjust the salt and pepper as needed. Serve warm with Naan bread, or even on top of rice!  You can garnish with chopped cilantro if you want a hint of freshness. Enjoy!