This chicken curry is a go-to dish in my mom’s house. Are we having a dinner party? No problem, throw the curry on. Are there extra guests? Not to worry, add a little extra chickpea and water. They’re vegetarians, you say? Zero stress, just skip the chicken and add extra chickpea and a dash more spinach. This recipe is adaptable, easy (seriously, the first time I made it it came out tasting like my mom’s), and, above all, a total crowd-pleaser. When I’m missing home, this dish always makes me feel like I’m surrounded by family, sitting right back at my mom’s dining table.

Preparation:

15 minutes

Cook Time:

1 hour

Servings

6

Ingredients:

●2 lbs chicken (on bone); remove fat & skin

● 6 tbsp vegetable oil or olive oil

● 2-3 large onions chop finely

● 5 pieces of garlic chop finely

● 2-3 inch piece of ginger chop or grated

● 3 dry red chili

● 1 tsp turmeric powder

● 2 tbsp coriander powder

● 2 tbsp cumin powder

● 1-3 tsp chili powder to taste

● 15-oz can tomatoes

● 1 can chickpeas drain and rinse well

● 1 pack frozen spinach defrosted

● 3 tbsp chopped cilantro

Preparation

● Fry onion till golden brown

● Add garlic, ginger and dried chilis

● Fry for 1 min

● Add dry spices (roast 2-3 min, careful not to burn)

● Add tomatoes + juices (3 min)

● Add chopped, salted chicken, coat well

● Brown on all sides 3-5 min

● Add water as needed, simmer for 30 min

● Add salt (4-5 tsp)

● Add chickpeas, spinach, chili powder to taste

● Simmer 30 min (careful not to burn)

● Continue to cook with lid off until liquid content is to your liking

● Add water if needed

● Serve with white rice or buttered naan