Kosher Curried Chicken and Chick Peas

I've already said I love Chick Peas. To me, they're the vegetarian version of chicken - little flavor on their own, but so versatile, so able to absorb any spices, and so tasty in so many different contexts. So I was craving curry curry tonight, but too lazy to drive to Shalimar or Annapurna's Veggie Place, my two favourite Indian restaurants here in Louisville. Instead, I raided my cupboard and came up with this quick and easy curry. It took half an hour, start to plate. Ingredients

• 1 can chick peas, drained
• 1 can diced tomatoes (unseasoned)
• 2 boneless skinless chicken breasts, diced
• 2 medium onions, diced
• 1 red bell pepper, diced
• 1/2 cup "goldens and cherries" or your preferred dried fruit
• juice from 1/2 lemon
• 2 heaping tsp your favourite curry powder (Madras Hot, if you don't have a fave)
• 2 tsp olive oil

Curried Chicken and Chick Peas

In a medium saucepan, brown onions until almost translucent. Add chicken and brown.

Dump everything else in the pan and stir until well mixed. Cook over medium heat until the liquid is boiled down.

Serve with basmati rice, hard boiled eggs, and hot naan or pita bread.

Variations:

• This can be made vegan by simply excluding the chicken. If so, double the chick peas or just cut the curry powder by 1/2 tsp.
• If you don't like a sweet bite with your hot food, leave out the dried fruit.
• If you're not fond of hot food, use a mild curry powder. There are plenty of good curry powders out there which don't have a bit of heat. Don't reduce the quantity of curry, though, or you'll end up with a boring, bland plate.