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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
No Diets specified
Submitted by Molly Hagler I had this craving for Indian food. There are no kosher Indian restaurants within a 3 hour drive from me. So I decided to make my own. This may be very Americanized, but it tastes delicious and has some of the classic heat and flavors of Indian food.
1 tbsp oil
1 onion, diced
6 cloves garlic, minced (1 tbsp minced garlic)
2 medium boneless, skinless chicken breasts, cubed
4 medium potatoes, cubed
2 tbsp curry powder
1.5 tsp paprika
2 tsp cumin
2 tsp salt
2 tbsp lime juice
1 frozen cube (1 tsp) of ginger
1 can chickpeas, drained and rinsed
1 can coconut milk
Over medium high heat, add oil to a wide and deep saucepan. When the oil is hot, place the chicken in the pan and cook until no longer pink.
Set the chicken on the side, add more oil to the pan if needed and then sauté the onion until translucent. Add the garlic and sauté for one more minute. Add the potatoes and cook over medium heat until they begin to soften.
Return the chicken to the pan and add the curry powder, ginger, paprika, cumin, salt, and lime juice. Mix. Then add the chickpeas and coconut milk. Bring to a boil, let boil for 5 minutes, then reduce to low, cover and let simmer for 30 minutes.
Serve with rice and naan.
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AMAZING!!!! i loved it, great flavour. have made it a few times already and love it everytime anew 🙂
The amounts seem off to me, I think two cans of coconut milk are necessary. The ginger is listed as an ingredient but not listed in the recipe. The potatoes also didn’t really get soft in step #2. Overall, would not make this again.