Garance Galore

I’m really not a big fan of chicken but my husband is. I enjoy cooking it more than eating it because it is a quite versatile and easy meat to prepare.

I cook dishes like this almost every day but I can’t write down a proper recipe, simply because even though the base & the process is always the same, I always work with what I have. This means I always use different veggies or my gravy will have a different consistency.

So, the other day I made this yummy chicken with what I had left in my fridge and pantry: a simple yet delicious recipe for anyone who loves a comforting & flavourful meal!

Ingredients :

• 500g of chicken (cut into pieces)
• 1 tablespoon of ginger paste
• Salt
• Half a teaspoon of chicken Masala spices mix
• Half a teaspoon of turmeric
• Half a teaspoon of red chili powder (put less or none if you’re not into spicy food)
• 1 or 2 Thai chilies (Skip if you can’t handle spices)
• 1 onion (or two, depends how much you like it)
• 1 can of chickpeas (rinsed and drained)
• 2-3 tablespoons of coconut oil (or any oil you like)
• Fresh coriander

Steps :

• In a bowl, add your chicken pieces, ginger paste, salt, turmeric, chicken Masala spices mix, red chili powder, and half of a chopped onion with a little bit of oil. Mix it all up so the chicken is fully coated. You can let it sit for a bit or cook it right away.

• Heat a pan and add oil. Add the chicken to the pan and cook until it turns golden, for about 10 minutes. (I’m always scared the chicken won’t be cooked so I will make it very golden).

• Add the other half of the sliced onion and the Thai chilis to the pan with the chicken and stir for 1 minute. Then add the chickpeas and potatoes (and whatever veggies you have lying around). Let it all cook together for about 10 minutes on low heat (stir from time to time).

*You can add the potatoes first as they take longer to cook but they will cook anyway once you add water — so no worries.

• Pour in a small glass of water and let it cook for a bit. Every time the water evaporates, add another small glass of water. I usually repeat this step 3-4 times, so the gravy thickens and gets nice,rich and flavourful. Be patient; it makes a big difference!!!

*Stir the gravy every 10 mins or so.

• When you add the last glass of water, throw in some fresh coriander and let it cook until the gravy has a consistency you like. Taste and adjust seasoning if needed.

• Once you’re happy with the gravy, pour it into a bowl, add some lemon juice and sprinkle more fresh coriander on top. Serve it with rice or any sides you like (rice + avocado is my personal fav!)

Pro tip: If your gravy is too salty, add an extra potato in there. If it’s too spicy, add yoghurt.

ET VOILÀ !