Ingredients:
- 2 teaspoons Kick’ n Curry Mole by Freak Flag Foods (or curry powder)
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 bay leaf
- 2 Tablespoons olive oil
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, sliced
- 1 1/2 teaspoons ginger, minced or grated
- 2 garlic cloves, minced
- 1 cup, low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 large sweet potato, peeled and diced (about 2 cups)
- 1 (15.5 oz) can chickpeas, rinsed and drained
- 1/2 cup frozen green peas
- 1 tablespoon fresh lemon juice
- 2 tbsp parsley, chopped
Directions:
1. Combine curry paste, coriander, turmeric, salt, black pepper, and paprika in a small bowl.
3. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; season with salt and pepper, sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry mixture and bay leave; cook 2 minutes, stirring constantly. Add broth, tomatoes and sweet potatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
4. Stir in chickpeas. Cook, uncovered, 10 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice and parsley. Discard bay leaf.
*Serve with rice.
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