My husband is in on a low salt, low fat diet. We had to come up with something really tasty that he would love and not be craving all of the unhealthy stuff he shouldn't be eating and this recipe does it all! Delicious!! Make a big batch and you can reheat it all week. Add a side salad of mixed greens and beans and you have a very healthy, complete meal.
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Ingredients
- 4 pounds Chicken Pieces (I Used Legs And Thighs), Rinsed, Skin And Fat Removed
- Cracked Black Pepper
- 1 whole Medium Onion, Halved
- 1 whole Tomato, Quartered
- 8 cloves Garlic
- 2 Tablespoons (rounded) Curry Powder
- 2 teaspoons Turmeric
- 2 Tablespoons Extra Virgin Olive Oil
- Jalapeno Pepper, Sliced (optional)
- sweet potatoes and carrots
- 2 cups of chick peas
Preparation
Place chicken in a bowl.
Chop half the onion, tomato, garlic, and black
pepper (or jalapeno/habanero).
Add mixture to the bowl. Stir the whole mixture together so that the chicken is totally coated in the seasoning ingredients. Allow chicken to marinate for at least two hours.
After chicken has marinated, make the curry slurry: Add curry powder and turmeric to a bowl. Pour in 3/4 cup water and stir until dissolved.
In a large skillet, heat the vegetable oil over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. Curry slurry will deepen in color. If the mixture becomes too dry during cooking, add a little water. When the curry slurry has become a thick paste, chop the other half of the onion and add it in. Allow the onions to soften, then add in the chicken. Stir to coat the chicken, then cook, half covered, for five minutes. Turn the chicken, then add in 1 to 2 cups of water. Shake the pan and allow the chicken to cook until done, stirring every five minutes. Reduce heat to low and add 2 cups of water and 2 cups of chick peas; cover and simmer for a couple of hours.
At the end, be sure to taste and adjust spices. . Serve chicken and vegetables over chick peas and quinoa (optional); spoon sauce over top.
Add mixture to the bowl. Stir the whole mixture together so that the chicken is totally coated in the seasoning ingredients. Allow chicken to marinate for at least two hours.
After chicken has marinated, make the curry slurry: Add curry powder and turmeric to a bowl. Pour in 3/4 cup water and stir until dissolved.
In a large skillet, heat the vegetable oil over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. Curry slurry will deepen in color. If the mixture becomes too dry during cooking, add a little water. When the curry slurry has become a thick paste, chop the other half of the onion and add it in. Allow the onions to soften, then add in the chicken. Stir to coat the chicken, then cook, half covered, for five minutes. Turn the chicken, then add in 1 to 2 cups of water. Shake the pan and allow the chicken to cook until done, stirring every five minutes. Reduce heat to low and add 2 cups of water and 2 cups of chick peas; cover and simmer for a couple of hours.
At the end, be sure to taste and adjust spices. . Serve chicken and vegetables over chick peas and quinoa (optional); spoon sauce over top.
