This curry is so good for you. Fresh ginger and garlic and onions and magic spices… Great for when everyone in the house (but me! so far.) has a head cold. Also good when November comes 2 months early to Seattle.
I usually make this without chicken, but I roasted a chicken last night, and had half of it left. I started boiling the bones for stock, but instead of making chicken soup, I thought I’d save the stock for later and give this a try.
- 1 tbsp olive oil
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 3 tbsp minced fresh ginger
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 12 oz diced tomatoes, canned or fresh
- 2 cups water
- 2 T curry powder or paste
- 2 cups dried or canned chickpeas, cooked, drained, and rinsed
- 2 cups shredded cooked chicken
- Heat olive oil in skillet, and cook the onions until they start to brown.
- Add the garlic, ginger, salt, and pepper. Cook, stirring, for a few minutes.
- Add tomatoes, water and curry powder, and bring the mixture to a boil.
- Spread the chickpeas and shredded chicken in the bottom of the slow cooker. Pour in the tomato mixture over the chicken and chickpeas, and stir until everything is covered.
- Cook on low for 2 hours. (Cooking on high will turn the chickpeas to mush. Just…trust me.)
Serve with rice or quinoa or rice AND quinoa. Like this sprouted rice and quinoa mix: