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4 Tbsp unsalted butter 1 large onion, chopped medium 1 1/2 tsp kosher salt 4 cloves of garlic, minced 2 Tbsp grated fresh ginger root 2 tsp ground cumin 1 tsp paprika 1 tsp smoked paprika 1 1/2 tsp garam masala 1 small stick cinnamon one 15 oz can diced tomatoes 5 oz water one 15 oz can coconut milk one 15 oz can chickpeas, drained 8 oz boneless chicken beast, cut into small pieces Melt butter in large Dutch oven over medium heat. Stir in onion and 1/2 tsp salt; cook until golden and browned around the edges with occasional stirring, about 30 minutes. Stir in garlic and ginger and cook 1 minute. Stir in remaining spices and cook for 30 seconds. Stir in tomatoes and water. Puree using an immersion blender. Add the chickpeas, chicken, coconut milk and remaining 1 tsp of salt. Bring to a simmer and cook 30 minutes, stirring occasionally and adjusting seasoning with salt if necessary. This recipe was added: 30 November 2025 |