Sunday, September 28, 2014

Chicken with Cholay (Chickpeas)

What you'll need:
2 cups plain chickpeas ( see here for how to boil dried chickpeas)
16 oz  bag of frozen bell pepper strips
2lb boneless chicken thigh meat
3 roma tomato, chopped
1/4 c. fried onion (available at any indian grocery store)
1/8c. white vinegar
2 capfuls Liquid smoke
1cup tomato sauce (1 8oz can)
1 Tbs. garlic powder
2 Tbs. coriander powder (slightly heaping)
3 Tbs. yogurt, whipped
2 tsp. ginger powder
1 Tbs olive oil
1 1/2 tsp. paprika
1 1/4 tsp red chili powder (use less for mild heat)
1 1/2 tsp lemon pepper
1 tsp cumin powder (heaping)
1 tsp (heaping) dried parsley flakes (optional)
3/4 tsp salt
1/2 tsp garam masala (can be found in most Indian stores)
1/2 tsp ajwain (carom) seeds
1/2 tsp turmeric powder
1/8 tsp cinnamon

What to do:

In a medium-large pot, heat oil over med-high heat.  Add garlic powder and sauté until slightly golden brown. Add in boneless chicken thighs; sauté until chicken begins to turn white slightly (approximately 3 mins).  Add in all dry spices, vinegar, and liquid smoke; add about 1/8 cup water, only if needed, to keep spices from burning/sticking to pan.  Cook over medium-high heat for about 5-7 minutes, or until the chicken browns slightly and the spices stick to the chicken.  Add in fried onion; cook for additional 3 minutes. Turn heat up to high; add whipped yogurt, mix well. Reduce heat back to med-high and add chopped tomatoes and cook for another 4-5 mins, or until they become soft and begin to release water/ curry begins to form. Add in frozen bell pepper, cover and cook until bell peppers have thawed and the curry is at a fast simmer. Uncover the pot and allow to cook (fast simmer) for about 5 minutes, to evaporate some of the liquid. Add in tomato sauce, mix well; bring back to a simmer. Add in cooked chickpeas and cook on med-low for 3-4 mins. Enjoy!


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