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Indian Inspired Chicken, Cauliflower, and Chick Peas

Indian Inspired Chicken, Cauliflower, and Chick Peas

Indian Inspired Chicken, Cauliflower, and Chick Peas

Aromatic spices create shaded depths of golden colors bursting forth complexities of diverse flavors, hot and cool, pungent, tangy and sweet each combining harmoniously into one Indian inspired dish.

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Once experienced, there is no turning back, for its power transcends myriad dimensions of flavor transporting both the taste buds and the soul leaving one ever craving more, this is a gift of Indian food.

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Indian inspired chicken, cauliflower, and chick peas is a favorite in my home and quite possibly, even a good beginning primer exploring the preparation of Indian foods among traditional and creatively mixed combinations of spices and varied degrees of heat inducing seductions.

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Common ingredients immersed slowly together, building one layer at a time blended then with spices familiar of the cuisine infusing flavor between each.

Transcending later, through care and patience ensues a liquified sauce whose essence is simplicity merely enjoyed dipping and wiping with torn pieces of fried roti or naan, served alongside a bed of basmati or delicately scented jasmine rice, Indian Inspired Chicken, Cauliflower and Chick Peas 

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Indian Inspired Chicken, Cauliflower, and Chick Peas

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: Poultry

Servings: 6

Indian Inspired Chicken, Cauliflower, and Chick Peas

Ingredients

  • 1/4 cup oil
  • 1 medium onion, sliced into half moons
  • 3 cloves garlic, chopped
  • 2 tablespoons chopped fresh ginger
  • 1 jalapeno or red hot pepper, seeded and chopped, optional
  • 5 medium vine ripened tomatoes, chopped
  • 4 boneless chicken thighs, cubed into approximate 3/4 inch size pieces
  • 1 cup chicken stock
  • 1 head cauliflower, broken into florets
  • 1 15.5 ounce can chick peas, drained, rinsed, lightly salted
  • 1 small zucchini, sliced lengthwise then cut into half-inch pieces
  • 3/4 of a 13.5 ounce can coconut milk
  • 1/2 cup fresh cilantro leaves, chopped or torn, stirred into dish or, sprinkled on top of dish just before serving
  • Spice Mixture:
  • 1 tablespoon plus 2 teaspoons ground coriander
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 1 teaspoon garam masala
  • One pinch cayenne pepper
  • 2 teaspoons kosher salt, plus more to taste upon finish
  • Few grinds cracked black pepper
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon

Instructions

  1. Combine the spice mixture listed above into a small glass bowl except for the ground cloves and cinnamon
  2. Pour oil into a large enameled iron pot then scrape in onions cooking on the lowest temperature heat for about fifteen minutes, stirring intermittently until onions are gently mellowed, very translucent and softened
  3. Add in the chopped garlic, ginger, and hot pepper stirring well with the onions, cook for three minutes
  4. Pour the bowl of spices into the pot, stir throughout and cook another three minutes
  5. Topple in the chopped tomatoes, sprinkle a pinch of kosher salt over, stir, simmering another five minutes
  6. Add in the chicken cubes increasing the heat temperature to medium, pour over the chicken stock and cook for ten minutes and until the outer part of the chicken pieces turns white all around
  7. Stir in the cauliflower
  8. Reducing the temperature back down to low and cook for five minutes
  9. Drop in the chick peas, stir well, heat through a few minutes, add in the zucchini
  10. Pour in the coconut milk, stirring. Place lid on pot and simmer mixture another fifteen minutes
  11. Remove lid and sprinkle in the cinnamon and cloves, stir and cook another five minutes
  12. Check seasoning and add in more salt if desired
  13. Turn off heat
  14. Stir or sprinkle on cilantro leaves immediately before serving. Serve on top of cooked basmati rice alongside grilled roti or naan bread for dipping

Notes

Fresh spices may be found at any Indian Grocer, including garam masala spice blend. Frozen fried roti, fresh naan bread and coconut milk may be found at Indian Grocers and international markets. Extra coconut milk may be frozen in a small container for future use.

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