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This is my white girl version of Indian curry. It’s great because aside from the fresh ginger and cilantro, I keep most of the other ingredients in my pantry. Also, if you’re vegetarian, just don’t use chicken. And if you are against eating poor little helpless chick peas, use only chicken.

Ingredients

• 1/4 C olive oil
• 1 T coriander seeds
• 1 T cumin seeds
• 1 T mustard seeds
• 1/2 C chopped onion
• 1 C plain yogurt
• 1 t salt (to taste)
• 2 chicken breasts
• 1 T minced ginger
• 3-5 cloves minced garlic
• 1/4 C fresh chopped cilantro
• 1 large can diced tomatoes
• 1 can chick peas
• 1/2 t cayenne pepper (to taste)
• 2 C cooked basmati rice
• lime wedges

Directions

In a large skillet heat the olive oil on high. Add the three seeds and let them pop around for about a minute or so. Do not let them brown. Then add the onion allowing it to cook till almost translucent. Take the pan off the heat and add the yogurt and salt and mix well. Return to the heat, turning down to medium, and add the chicken, coating with the sauce. Cook the chicken covered for about 25-40 minutes.

About halfway through cooking the chicken, add the ginger. When the chicken is done, cut it up in the pan, shredding it with a knife. Make a little space in the pan and saute the garlic till it starts to sweat and then mix it in with the rest of the ingredients in the pan. Then add the cilantro.

To the chicken mixture, add the tomatoes and the chick peas. Season with cayenne pepper to taste. Allow all the ingredients to warm up and cook together for 5 or so minutes. Serve over rice with lime wedges.