Chick n Chick Curry

• 1 package Boneless, Skinless Chicken Thighs
• 1 can Chickpeas, Drained And Rinsed
• 2 Tablespoons Natural Tamarind Sauce
• 2 teaspoons Curry Powder
• 2 teaspoons Garam Masala
• 1 teaspoon Cumin
• 1 teaspoon Cinnamon
• 1 teaspoon Turmeric
• 1 can Crushed Tomatoes, 28 Oz
• Canola Oil Or Vegetable Oil, For Frying
• Salt And Pepper, to taste

1. In a large Dutch oven over medium heat, warm canola or vegetable oil.
2. Season chicken thighs with salt and pepper, and brown on two sides.
3. Add chickpeas, tamarind and spices; stir to combine.
4. Stir in crushed tomatoes until all ingredients are well combined.
5. Cover pot and reduce heat to medium-low.
6. Simmer for 25 minutes until flavors have time to meld together.
7. Serve over rice (white or brown, your preference) and garnish with chopped cilantro, if desired.

chicken, chickpeas, natural tamarind sauce, curry, garam masala, cumin, cinnamon, turmeric, tomatoes, canola oil, salt

Taken from tastykitchen.com/recipes/main-courses/chick-e28098n-chick-curry/ (may not work)