I don’t even know how I came up with this recipe. I guess I was thinking of both my favorite chicken curry recipe, but also Indian-spiced chicken meatballs and somehow this happened. And I’m glad it did because it was easy and delicious. And quick. And perfect for this rainy day. Basically, I just started throwing things into a pot and tasting and at some point I decided “OK, this is actually good!”
Although we really enjoyed this recipe as written here, I feel like it’s missing something. Maybe some spinach? Maybe coconut milk instead of the yogurt? I don’t know… But it’s a starting point and I hope you play around with it. Let me know what adjustments you make and how you improve upon it!
An Indian-spiced take on traditional chili.
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2 Tbsp. coconut oil or ghee
1 tsp. cumin seeds
1/2 c. diced onion
2 cloves of garlic, diced
1-2 chile peppers, diced (I used jalapenos because that’s what I had)
1-inch chunk of fresh ginger, shredded on a microplane
1 Tbsp. coriander
1/4 tsp. tumeric
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 Tbsp. curry powder
1/2 tsp. salt
1 lb. ground chicken
1 15-oz. can of chick peas, drained and rinsed
1.5 c. tomato sauce
1/2 c. water
1 5 oz. container of plain yogurt
Cilantro (for garnish)
In a stock pot, melt the coconut butter or ghee and add the cumin seeds. When they start sizzling, add the onions, garlic, ginger, and peppers. Cook until soft and then add the coriander, tumeric, cumin, chili powder, curry powder, and salt.
Add ground chicken and cook through. Add chick peas, tomato sauce, and water. Simmer for 15-20 minutes until flavors have all combined.
Remove from heat. Stir in yogurt. Adjust seasonings if necessary. Serve with rice or naan. Garnish with fresh cilantro.
A side salad of freshly sliced cucumbers and onions with a squeeze of fresh lemon juice is an excellent accompaniment to this dish.
Linking up with: Cooking Thursday