If you’ve spent any time perusing the recipes I have on my blog, then you already know what a huge fan of spice I am.
Both for the amazing flavor it adds to recipes but also for the incredible health benefits. Spices are at the heart of every anti-cancer or anti-inflammatory plan I create for my clients and are such an easy way to start adding “medicine” to your kitchen creations.
When I was first learning how to cook with spices I signed up for every cooking class or cooking demo I could find that was highlighting spices. This recipe is adapted from one that I learned at a cooking demo called “Spice It Up! Reduce Inflammation” at my local hospital. Just from the title alone you can see why my interest was peaked.
It has since become a staple in our meal rotation and I promise it won’t disappoint. Whether you’re new to cooking with spices or a seasoned pro this easy and tasty curry will sure to be a win.
Indian Curried Chicken & Chickpeas
- 2 Tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsps ground turmeric
- 2 tsp garam masala (or your favorite curry blend)
- 1/2 tsp chili powder
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 4 garlic cloves, minced
- 1 1/2 Tbsp ginger, peeled & grated (~3 inch piece of ginger)
- 2 large yellow onions, chopped
- 6 boneless, skinless, chicken thighs, chopped
- 1 (15 oz) can chickpeas, rinsed
- 1 (15 oz) can diced tomatoes
- 2 cups bone broth
- 5 oz greens (baby spinach, baby kale, chard, bok choy, etc)