Tony's Chicken Curry with chickpeas & rice

Tony's Chicken Curry with chickpeas & rice

Ingredients
curry-
2 chicken leg quarters, separated(2 thighs & 2 drumsticks)
1 medium onion, chopped
1 green bell pepper, chopped
2 Tbsp garlic, minced
1 14.5 oz can diced tomatoes
2 Tbsp ginger, minced
2 Tbsp garam masala
1 tsp turmeric
2 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp coriander powder
1/4 tsp cinnamon
1/2 tsp fenugreek powder
6 Tbsp vegetable oil, divided(4 for marinade, 2 for frying)
1/4 cup mango chutney
1 cup water
1/4 cup fresh cilantro, chopped
2 12oz cans chickpeas

rice -
2 cups long grain white rice, rinsed till water runs clear
4 cups water
1/2 cup golden raisins
1/2 stick butter
5 green cardamom pods
1 tsp salt
1/4 tsp turmeric

Directions

In a large bowl combine the 4 Tbsp oil with the garam masala, turmeric, salt, black pepper, cumin, coriander, cinnamon, and fenugreek, mixing well.  Place the washed & cut up chicken in the bowl with the spice/oil marinade and toss to coat evenly.  Cover the bowl and place in the refrigerator for 4 hours or overnight.

Time to cook! Chop the onion & bell pepper and mince the garlic & ginger - put aside.  Place a large wok or dutch oven and 2 Tbsp of vegetable oil on the stove over medium-high heat.  Once the oil is hot, place the chicken pieces in the pot, skin side down to brown, approx. 4-5 minutes.  Once browned, turn the pieces over and add the onions, bell pepper, garlic, ginger, mango chutney, diced tomatoes & 1 cup of water.  Bring to a boil, reduce the heat to a simmer, and place a lid on the pot to cook for 45 minutes.  Meanwhile, cook the rice.

In a medium saucepan over medium-high heat melt 1/2 stick butter, then add the salt, turmeric & cardamom pods, stirring for 30 seconds to 1 minute.  Add the rinsed rice and saute for approx. 2-3 minutes, making sure all rice grains are coated with the butter.  Add the golden raisins and water, bring to a boil, place a lid on the saucepan and turn the heat to low.  Cook for 18 minutes, then remove the pan from the heat - DO NOT LIFT THE LID! - and set aside for 5 minutes.  After 5 minutes, pick out the cardamom pods, fluff the rice with a fork and serve.

After the curry has cooked for 45 minutes, remove the lid and stir in the 2 cans of chickpeas.  Bring the mixture back up to a boil over medium heat and cook for 15 more minutes, without the lid, stirring occasionally - the sauce will reduce slightly. 

After the 15 minutes, add the chopped fresh cilantro and serve.  

Enjoy!