Curry is one of my favorite slap-together dinners.  It’s about the easiest thing you can think of – bang your protein or vegetables in a pot, brown them a little (if necessary – sometimes you don’t even need to do that!), then toss in some crushed tomatoes and some spices and you’re there.  On top of the health benefits of curry, it’s just so gosh darned tasty and easy – this dish is as good as it gets on a weeknight!  What I call “Chick ‘n Chick Curry” is one of my favorites – Chick #1 is chicken, and Chick #2 is chickpeas – lots of yummy protein, and when you hit it with some tamarind and a lovely mix of Indian spices, it’s heady and warm and sweet and delicious.  Enjoy!

Chick ‘n Chick Curry

1 package skinless, boneless chicken thighs
1 can chickpeas, drained and rinsed
2 tablespoons natural tamarind sauce
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon turmeric
1 28-ounce can crushed tomatoes

• In a medium cast-iron pot or French oven, heat some canola or safflower oil over medium heat.  Season chicken thighs with salt and pepper and drop into the oil.  Brown on two sides.
• Add chickpeas, tamarind sauce, and spices.  Stir to combine.  Stir in crushed tomatoes and make sure everything incorporates.
• Put lid on the French oven, reduce heat to medium-low, and simmer 25 minutes.
• Serve over basmati rice.  If you have some fresh cilantro, it would be wonderful to dice and add as a garnish.

Wine pairing: Indian foods go very well with Riesling wines.  I prefer a dry Riesling, such as a Kabinett from Germany or a dry Finger Lakes bottling.  If you like a sweet Riesling, which would also be nice, try a German Spatlese or Auslese.  There are also some nice off-dry Rieslings produced in the Finger Lakes.

Source: Inspired by Williams-Sonoma Tamarind Chicken Curry with Vegetables