Chicken Curry with Chick Peas and Tomatoes

Robert D.

I appreciate Rachel's entry level approach to cooking which I hope brings many neophytes into the gourmet fold and this recipe is a neat take on creating an indian dish with a major shortcut-- using sour-cream instead of the traditional "ghee" which can be a laborious process. Additionally this dish can me made really with any cubed meat like lamb or chuck and there is plenty of room for the addition of other veggies, like broccoli florets, cauliflower, peas, etc..... they all work here. In my version I used the listed ingredients plus some pearl onion, chopped tomatoes, and frozen peas, and for the spice I used some othe Indian flavors in addition to the curry and cumin. If the sauce is thinner than you would like (cooking the meat in the saute pan prior to adding the ingredients may add a bit of moisture) throw a tsp. or two of flour in to thicken the sauce. I served over jasmine rice with cilantro and lime to adorn the dish. Real crowd pleaser.