- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cans chickpeas, drained and rinsed
- 4 cloves garlic, minced
- salt to taste
- 1 ½ pounds boneless chicken thighs, cut into chunks (or 1 pound shrimp, shelled)
- 2-3 tablespoons good quality curry powder
- 1 cup water
- 1 bag of diced potatoes
- Rice or tortillas for serving
In a large pot, heat olive oil over medium high heat. Saute onions. Add chickpeas and cook until they soften. Add chicken, salt and garlic, stirring well to brown.
In a separate container, mix curry and water to make a thin paste. Pour over chicken and mix well. Cover and simmer chicken until tender and cooked through, about 30 minutes. Finally add the pre-cooked potatoes and mix gently so that the potatoes don’t mash.