Channa (chickpeas) & Aloo (potato) With Chicken #TastyTuesdays | CaribbeanPot.com

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: curry paste

Homemade blends can be healthier and fresher.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Canned chickpeas save time and money.

Drain the chickpeas in a strainer and rinse them to remove sodium and grit.

Optionally, remove the skins from the chickpeas by massaging them in water to make them float to the surface, discarding the skins.

In a bowl, mix 2 tablespoons of curry powder, 1 tablespoon of roasted cumin, 1 tablespoon of Caribbean green seasoning, smashed garlic, onion, fresh ground black pepper, and enough water to create a slurry.

In a large pot over high heat, add 2 tablespoons of olive oil and the curry slurry, stirring to combine.

After about 5 minutes on low heat, observe the mixture thickening and the rawness of the curry cooking off.

Increase the heat to high to burn off excess liquid until a thick paste forms at the bottom of the pot, stirring frequently to avoid burning.

Once you see oil separation and clumping, add the chickpeas to the pot, stirring to coat them with the curry.

Add 2 Yukon gold potatoes (cut into pieces) to the pot and continue cooking for 15 minutes on high heat, stirring occasionally.

Add whole chili peppers for flavor, without cutting them, and let everything cook together.

Incorporate the leftover stewed chicken into the mixture, mixing gently to combine and heat through without breaking the potatoes.

Finish with chopped cilantro or shadow benny, stirring to incorporate before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary