Homestead Collective Recipe Archive

http://www.homesteadcollective.org/hcra/

Chicken and Chickpea Curry

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