Name: Chicken-Chickpea Curry
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: indian
Ingredients: 4 plum tomatoes, chopped; 2 large shallots, halved; 1 2-inch piece ginger, peeled; 1/2 to 1 jalapeno pepper, seeded; 1 teaspoon curry powder; Kosher salt; 3 tablespoons vegetable oil; 2 15-ounce cans chickpeas, drained and rinsed; 2 cups shredded rotisserie chicken (skin removed); 2 cups frozen cut okra or sliced fresh okra; 1/4 cup chopped fresh cilantro, plus more for topping; Plain yogurt and naan bread, for serving (optional)

Directions

Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.

Photograph by Charles Masters

Courtesy of Food Network Magazine

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Chicken-Chickpea Curry

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