Chicken and Chickpea Curried Stew with Cinnamon
This is a recipe that I created when I was living in NYC and I was about 26 years old.....partly because I love Caribbean style curries but also because I was completely addicted to the "Chicken and Rice" carts that famously reside there. My favourite one was on Madison by the park if you still live there (wink, wink). It was my go- to street food indulgence.
This is a mix of both I'd say... satisfyingly layered with flavour, tender bits of chicken, hints of spice and topped with fresh yogurt (again..I have a yogurt obsession..it just makes food more technicolour).
I have made this using curry powder which some find sacrilege. But it does make for an easier meal and given the personal history element ...well I just have to preserve it like the beautiful memory of my days in the city.
Chicken & Chickpea Curried Stew with Cinnamon
Ingredients
- 750 grams (1.5 lbs) boneless skinless chicken thighs cut into cubes
- 2 Medium onions chopped
- 3 Garlic cloves minced
- 5 Inches ginger finely minced
- 1 Tbspn Vegetable Oil
- 1 Tbspn curry powder (or more depending)
- 1/2 Tbspn garam masala
- 5 Cups chicken stock
- 1/2 Tbspn corn flour
- 1 Can chickpeas
- Large cinnamon stick
- Salt
- Red & green peppers cut into squares.
- Coriander, chilli and yogurt to garnish
Instructions
- Coat the chicken in the corn starch, season and set aside.
- Heat a large cool pot or casserole with oil on medium/high add the onions and cook until soft for about 8 min add garlic and ginger and cook for 2 min.
- Add curry powder, and garam masala and about 2 tablespoons of the stock to form a paste and cook for minute.
- Add the chicken and mix searing on all sides.
- Then add the stock, (it should nearly cover the meat, if it doesn't add more) cinnamon & bring to a low simmer mixing and cooking for 20 min.
- Add the can of chickpeas and cook for an additional 10.
- Taste and adjust any seasoning.
- Sauté peppers and stir them in.
- Serve in bowls with yogurt, chilli and coriander with flatbread.