Chicken & Chickpea Curry w/ Yogurt
The addition of chickpeas, bone-in chicken and yogurt turns this homestyle curry into a satisfying one pot meal with a delicious sauce, perfect for a weeknight dinner for the family.
Masala Cooking Sauce
1 Onion, Chopped
6 Garlic Cloves, Chopped
2-2 1/2 lbs Bone In,
Skinless Chicken Legs, Thighs
2 tbsp Tomato Paste
2 Cans Chickpeas
1 Cup Yogurt
1.Add a splash of oil to a dutch oven over medium high heat. Add chopped onion, garlic and sauté until softened, about 3-5 minutes.
2. Add tomato paste and cook for a couple minutes, until darkened. Add chicken, season with salt and pepper, and saute for 3 minutes.
3. Add Masala cooking sauce, stir to combine and continue to cook, over medium heat, for 3 minutes. Add cans of drained and rinsed chickpeas and yogurt, stir to combine. Raise heat until there is a slow simmer then cover and transfer to a 350 degree oven (or keep on a low flame) and cook gently for 35-45 minutes, until chicken is tender and falling off the bone. Check pot after 10 minutes and add water if it looks dry. Garnish with chopped scallions and enjoy with rice or naan.