Years ago we were invited to dine at a friends home. I remember it vividly. It was winter. Cold and dark. A crazy snowstorm. We were contemplating canceling but decided to brave the storm. The idea of someone cooking for us trumped staying home. Dinner was a casual affair. We were all crawled up on the sofas around the fireplace the entire duration of the evening. Blankets and pillows all around. Great music, lots of candles and one of the best currys I have ever had.
Our friend told me that she didn’t have a recipe but just winged it. So, that’s what I did too. I’ve made it many times since then. Mostly on cold winter nights. Spiciness level vary slightly depending on my mood but the whole point of a good curry is to warm you up – Make you sweat a little. You get ready for the next bite with a smile on your face, thinking, this, is good.
Stay warm out there. Remember. Spring is just around the corner…ish.
12 boneless, skinless chicken thighs
2 tbsp olive oil
1 large onion
4 garlic cloves
2 cups chickpeas
4 cups cauliflower florets
2 1/2 cups coconut milk
2 cups chicken broth
4-6 tbsp curry paste
1 1/2 tbsp cumin
2 tbsp ground coriander
1 1/2 cups green peas
1 cup cilantro, roughly chopped
3-4 tsp salt
Finely chop the chicken thighs. Sauté in the olive oil over medium-high in a large cast iron pot heat until browned. No need to have the chicken cooked all the way through at this point. Remove the chicken and set aside. Leave leftover oil and liquid in the pot.
Finely dice the onion and garlic cloves. Add to the same pot along with chickpeas and cauliflower florets. Sauté over medium-high heat for 2-3 minutes. Add the coconut mill, chicken broth, curry paste and coriander as well as the chicken. Bring to a simmer. Cover and let simmer for 30 min. Stir occasionally. Pull off the heat and stir in the peas and cilantro. Season with salt and pepper.
Let sit for 5-10 before serving with cooked rice or cous cous.
Garnish with fresh cilantro, green onions and hot peppers.