Prep 30 mins
Cook 1 hr
Appeared in the Washington Post, 12/15/10. Both my husband and I loved the complexity of the flavors and textures. "Look closely at the ingredient list: It's very pantry- and leftover-friendly, especially if you usually keep fresh ginger on hand. We did not scale back the recipe to 4 servings, because this is the kind of saucy main dish that's good as lunch leftovers the next day, or it can morph into a baked casserole the day after that. The chicken adds texture and protein, but the masala could quite easily be prepared as a vegetarian dish. Serve with jasmine or other long-grain rice."
- 3 tablespoons olive oil, extra-virgin
- 2 tablespoons butter, unsalted
- 2 medium onions
- ginger, 3-inch piece
- 4 garlic cloves, medium
- 1 1⁄2 tablespoons garam masala
- 1⁄8 teaspoon cayenne pepper
- 6 -8 ounces cooked chicken (white or dark meat)
- 2 (15 ounce) cans chickpeas (no salt added)
- 2 (28 ounce) cans whole tomatoes
- 3⁄4 cup low-fat coconut milk
- 1 1⁄2 teaspoons sugar
- 1 teaspoon salt
- 1⁄4 cup cilantro, for garnish
- 2 medium lemons, for serving
- 1⁄2 cup plain nonfat yogurt
- Heat the oil and butter in a large, heavy-bottomed pot over medium-low heat.
- Meanwhile, finely chop the onions. Peel the ginger, then grate it to yield 2 tablespoons. Cut the garlic into very thin slices.
- When the butter has melted, add the onions, garlic, ginger, garam masala and cayenne pepper; cook for about 5 minutes, stirring often, until the onions have softened.
- Shred the chicken (to taste), discarding any skin. Rinse and drain the chickpeas. Coarsely chop the tomatoes, reserving their juices (discard any basil leaves in the can).
- Stir the chickpeas and the tomatoes with their juices into the pot. Once the chickpeas have heated through, use a potato masher to mash about half of them. Add the shredded chicken. Increase the heat to medium; once the liquid starts to bubble, cook for about 8 minutes, then stir in the coconut milk, sugar and salt. Cook for 5 minutes, stirring as needed.
- Meanwhile, coarsely chop the cilantro. Cut the lemon into wedges.
- Taste, and adjust the seasoning as needed. Divide among individual plates; add spoonfuls of yogurt to each portion. Sprinkle with the cilantro and serve hot, with lemon wedges.