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Ingredients
- 1½ pounds boneless, skinless chicken breasts (about 3 large), cut into bite-size pieces
- 2½ teaspoons kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 large yellow onion, finely chopped
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, peeled and finely grated or minced
- 1 tablespoon garam masala
- 1 teaspoon sweet paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 cups cauliflower florets
- 1 large zucchini, diced
- 1 cup canned or cooked chickpeas, drained and rinsed if canned
- One 14.5-ounce can diced tomatoes, undrained
- ½ cup whole-milk or
- 2% Greek yogurt
- ½ cup heavy cream
- 4 cups cooked rice
- (I prefer basmati)
- ½ cup chopped fresh cilantro leaves
Instructions
- Season the chicken evenly with 2 teaspoons of the salt and the pepper. In a large pot or Dutch oven, heat 1 tablespoon of the olive oil over medium heat until hot. Add the chicken and cook, stirring occasionally, until it is lightly browned on all sides, but not fully cooked, 5 to 6 minutes. Transfer the chicken to a bowl, along with its juices.
- In the same pan, add the remaining 2 tablespoons oil and the onion and cook, stirring occasionally, until the onion has softened, 4 to 5 minutes. Stir in the tomato paste, garlic, and ginger and cook until fragrant, 1 minute Add the garam masala, paprika, cayenne, turmeric, cumin, and the remaining ½ teaspoon salt and cook, stirring to coat the onion and warm the spices, for about 1 minute, until fragrant.
- Add the cauliflower, zucchini, and chickpeas (the pan will be quite full!). Cook, stirring and nudging everything around, until the veggies begin to soften, 3 to 4 minutes. Add the diced tomatoes with their juices and return the partially cooked chicken to the pan. Stir well, reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the chicken is fully cooked and the vegetables are tender, about 10 minutes.
- Remove the lid and reduce the heat to low. In a small bowl, stir together the yogurt and heavy cream. Add that mixture to the pot and cook for another 2 to 3 minutes, stirring regularly. Be careful not to let it boil, because the yogurt-cream mixture will separate if you do. Once heated through, serve over rice and garnish with cilantro.
