We got this recipe from the people who make Perfect Taste Curry Powder. Now, I don't usually go in for premade spice mixes, but we tried their stuff at a tasting at our local grocery store last year, and were blown away by depth of flavour of the spicy blend. Served with their caramelized onion chutney (which is the finest I have purchased to date), this really is a winner.
Plus, they work out of Niagara-on-the-Lake, which I think is all kinds of awesomely local.
The original recipe is significantly higher in oil, meat and sodium content, so I reduced all of them.
Ground Chicken Curry with Potatoes and Chickpeas
(adapted from Perfect Taste)
3 tbsp canola oil
2 medium onions, sliced
2" ginger, peeled and minced
5 cloves garlic, peeled and minced
3 tbsp mild curry paste
1 tbsp hot curry powder (preferably Perfect Taste)
1 lb ground chicken
1 28-oz can whole, peeled tomatoes
1 large waxy potato, peeled and diced
1 19-oz can chickpeas, rinsed and drained
1 tsp salt
2 cups water
1 palmful cilantro, chopped
1. Heat oil over medium heat. Add onion and cook until golden brown, add ginger and garlic and stir until just fragrant. Do NOT let it colour. Add in curry paste and powder. Mix well with onion mixture. Add meat and stir to break up large chunks. Let brown, and then add tomatoes with their juices, potato, chickpeas, salt and water. Stir well. Bring to a boil, then reduce heat and simmer gently for 30 minutes for a quick dinner, or 1 hour if you want something with more flavour.
Serve, sprinkled with cilantro, with basmati rice, chutney and naan. We find it makes between 6-8 servings.