Nigel Robertson, Travelers Rest
If you’ve lived in Greenville long, Nigel Robertson’s face is likely a familiar one. In many Upstate homes, the Emmy-winning news anchor appears like clockwork every evening to report the day’s news. ...
Ingredients
SERVINGS: 4 Serving(s)
- 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
Instructions
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.
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