Spicy Indian Chicken with Chickpeas
I like to spice things up in the kitchen; for variety’s sake, and health’s sake too. Turmeric has been shown to help with digestive disorders, the aches and pains from arthritis, and even prevent certain types of cancer.
As always, use organic ingredients wherever possible. This goes doubly for the chicken in this recipe, because researchers out of the Johns Hopkins Center for a Livable Future have published a paper on the potential hazards of consuming conventional chicken. Unlike organic poultry rearing, conventional poultry operations are still allowed to use arsenic-based drugs. This study shows that conventional poultry meat has higher levels of the dangerous kind of arsenic (inorganic arsenic) than organic poultry meat, so make sure to choose organic chicken next time you’re at the grocery store to reduce your exposure to arsenic!
- Olive oil for pan
- 2 cloves garlic – chopped
- 1 small onion – chopped
- 2 organic chicken breasts – cut into small pieces
- 1 cup coconut milk
- ½ cup water
- 1 green bell pepper – chopped
- 1 red bell pepper – chopped
- 2 T tomato paste
- 2 t curry powder (can also use paste)
- 1 t turmeric
- ¼ t coriander
- 2 teaspoons salt
- Dash of pepper
- 1 can Chickpeas
- Optional: Seared red chili peppers and lime slices
Heat oil in a skillet. Sauté garlic and onions.
Add chicken and sauté for 3 minutes.
Mix together ½ cup coconut milk and water. Add to pan and continue to simmer chicken until tender but cooked through.
Whisk tomato paste and remaining coconut milk into the liquid in the pan.
Add peppers and spices and simmer 5 minutes.
Toss in chickpeas. Stir to coat and simmer 10 minutes more.
For an extra kick add some seared red chili peppers or squeeze the juice of a slice of lime on top!
For more recipes visit www.SaraSnow.com
– Sara Snow