Chicken-Chickpea Curry

• 4 plum tomatoes, chopped
• 2 large shallots, halved
• 1 2 -inch piece ginger, peeled
• 1/2 to 1 jalapeno pepper, seeded
• 1 teaspoon curry powder
• Kosher salt
• 3 tablespoons vegetable oil
• 2 15 -ounce cans chickpeas, drained and rinsed
• 2 cups shredded rotisserie chicken (skin removed)
• 2 cups frozen cut okra or sliced fresh okra
• 1/4 cup chopped fresh cilantro, plus more for topping
• Plain yogurt and naan bread, for serving (optional)

1. Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth.
2. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat.
3. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
4. Add 2 1/2 cups water to the pot and bring to a simmer.
5. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
6. Stir in the chicken, okra and cilantro.
7. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes.
8. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato.
9. Serve with naan.
10. Photograph by Charles Masters

tomatoes, shallots, ginger, pepper, curry powder, kosher salt, vegetable oil, chickpeas, rotisserie chicken, okra, fresh cilantro, yogurt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-chickpea-curry.html (may not work)