Last week, Paula and I decided to make this simple stew since  it would travel to school easily. I found it in the Food Network magazine. The recipe is called Chicken-Chickpea Curry. It was quite delicious. We did not add the jalapenos since Paula does not like heat in her food. But otherwise, we made it as written…

Start by pulsing 3 chopped plum tomatoes, 2 halved shallots, 1 2-inch piece of ginger, 1 seeded jalapeno (if desired…), 1 teaspoon of curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, about 10 to 12 minutes (add some water as needed if the mixture starts to stick and become too thick).

Add 2 1/2 cups water to the pot and bring to a simmer. Add 2 15-ounce cans of chickpeas and cook, stirring often, until the sauce thickens slightly, about 8 to 10 minutes.

Stir in 2 cups of shredded rotisserie chicken, 2 cups of cut okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, about 2 to 3 minutes. Divide among bowls and top with some plain yogurt, more cilantro and any remaining chopped tomato. Serve with naan or some other simple bread.

Chicken-Chickpea Curry