Tomato-Chickpea Masala with Chicken

Name: Tomato-Chickpea Masala with Chicken
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 tbsp olive oil; 2 tbsp butter; 2 medium onions; ginger; 4 garlic cloves; 1.5 tbsp garam masala; 0.125 tsp cayenne pepper; 6 oz cooked chicken; 2 can chickpeas (15 ounce); 2 can whole tomatoes (28 ounce); 0.75 cup low-fat coconut milk; 1.5 tsp sugar; 1 tsp salt; 0.25 cup cilantro; 2 medium lemons; 0.5 cup plain nonfat yogurt

A South Asian dish of chicken, chickpeas and tomatoes, fragrant with garam masala and ginger. It's finished with cilantro.

1 hr 30 min · Serves 6 · Medium

Method

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Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: medium

1
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.
2
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.
5 min
3
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).
4
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.
5
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.