Passion Project: Yellow Chicken Curry with Potatoes

For this fourth day of my “chicken week”, I’m taking you on a short trip to Asia! More specifically, I’m exploring one of Thailand’s specialties (and my go-to alternative order to Pad Thai): coconut-based yellow curry with chicken and potatoes. Can you smell the lemongrass, ginger, and all of the spices developing? Because I can, and how I wish I could share that!

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Chickpea Curry with Coconut Rice

Let me talk about my dad for a second. I feel like it’s important, because he’s the one who’s taught me how to cook/love to cook, and has been a major source of inspiration for many of my recipes. Not only are his dishes always really good, but they’re also extremely diverse. He’s the type of chef who’ll try recipes from around the world on a regular weeknight. Just because. Just so that cooking doesn’t get boring. Being in college, I’m always tempted to open a box of pasta, heat up some marinara, and call it a night (or most likely go back to the library). But as I’ve told you before, every now and then I want to try something new. Sometimes I cook with a new ingredient (like an acorn squash), or else I try a recipe that I’ve never done before. In that case, I just pick something from Pinterest and tweak it with whatever ingredients I have on hand. Tonight, I chose chickpea curry with coconut rice! And I discovered two things: 1) coconut rice tastes AMAZING! It’s “creamy”, flavorful, easy, and basically perfect. 2) You don’t miss the meat in chickpea curry. And I was really skeptical about a curry without a tender piece of lamb…
Finally, this dish leaves you full and packed with energy, as chickpeas are an excellent source of protein (and fiber!). Don’t be intimidated by the long list of spices, I found them all at the grocery store down my street. Bon appétit!

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Cook Time: 35 min

Ingredients for the coconut rice: Note that this recipe serves 2

• 1/2 cup dried jasmine rice
• 1/2 cup coconut milk
• 1/2 cup water

Ingredients for the chickpea curry:

• 1 cup cooked chickpeas (rinsed and drained if canned)
• 1/2 small yellow onion (chopped)
• 1/2 cup coconut milk
• 1/2 cup water
• 1 tbsp tomato paste
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1/4 tsp nutmeg
• 1/4 tsp black pepper
• 1 tsp olive oil
• salt to taste

Directions:

1. Start by cooking the coconut rice. In a small pot (or a rice cooker), put the dried rice with the coconut milk and the water. Give it a good stir, and let the rice cook until it has absorbed all the liquid. This should take between 10-15 minutes.
2. Meanwhile, sauté the chopped onion in olive oil, over high heat. When it becomes brown, add a splash or water, turn the heat to medium, and stir until the liquid evaporates. This should take about 5 minutes.
3. Next, add the cooked chickpeas and all the spices. Give it another stir for about 1 minute.
4. Add the coconut milk, water, tomato paste, salt (to taste), and stir until everything is combined. Bring to a boil and then reduce to a simmer. Let it cook for about 20-30 minutes, or until the curry thickens and reaches your desired consistency (add water if it gets too thick, or let it cook for longer if it’s too liquid). Adjust the seasoning.
5. To serve, put the coconut rice in a bowl and top it with the chickpea curry and a good amount of sauce.

TIP: You can use a mix of chickpeas and cauliflower for added flavors and texture.