Despite the considerable list of ingredients, curries are quite easy. You get in the groove of how the flavor is built and how much time it takes to prep each stage. It only takes a long time if you're reading a recipe and measuring out each spice. This can be done in advance, or you can go by your heart and put whatever amount of the spices in that feels good that day.
2 Tb olive or avocado oil
1 tsp cumin seed
1 tsp coriander seed
1/2 tsp mustard seed
*1 Tb tomato paste
*1 C diced onion or leek
*2 cloves garlic, grated or minced
*2 tsp grated ginger
1 tsp salt
2 tsp curry powder
1 tsp paprika
1/2 tsp turmeric
*1 15 oz can diced tomatoes
1 lb boneless skinless chicken breast
*1 15 oz can chickpeas
*1 15 oz can coconut milk (lite ok)
1 Tb lemon juice
cilantro and/or parsley for garnish, optional
1. Add the oil to a large, deep skillet or soup pot. Heat over medium and add the cumin, coriander, and mustard seeds. When they start to pop, add the tomato paste and stir to caramelize.
2. Add in the onion, garlic, ginger, and all the powdered spices. Once heated into an oniony paste and the onions themselves are softening, add the chicken.3. Stir-fry the chicken in the spice mixture until lightly browned, about five minutes. Add the tomatoes, including their juice, and bring the mixture to a simmer. I also added a couple of cups of frozen kale as greenery, but I'm not putting that in the ingredients list. You could add kale, spinach, or another green if desired. Cover and cook 15 minutes, while you make the rice or noodles you're serving it with.4. Once the chicken is cooked through, add the chickpeas and coconut milk. Bring back to a simmer. Finish with lemon juice and herbs. Ladle into a bowl with a scoop of rice or pasta and serve.
Difficulty rating :)



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