This is a cross between a soup and a stew. I like to use a homemade stock and try to save some when I boil a chicken, but a high quality stock works as well. I love the curry, ginger and turmeric and the beautiful color.

Ingredients:

  • 1 pound boneless skinless chicken thighs, fat trimmed cut into bite size pieces
  • 1 tablespoon curry powder
  • 2 teaspoons turmeric
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 2 tablespoons finely chopped ginger
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 small onion finely chopped
  • 3 cloves garlic finely chopped
  • 4 cups chopped green cabbage
  • 2 cups diced carrots
  • About 6 cups chicken stock
  • 8 ounces Yukon Gold potatoes, unpeeled, 1/2 inch dice
  • Kosher salt and pepper to taste
  • 1 1/2 cups chickpeas
  • 1 cup frozen green peas
  • 2 tablespoons fresh lemon juice
  • Fresh cilantro leaves for garnish

Directions:

In a medium bowl, combine chicken thighs, curry powder, turmeric, salt pepper and garlic powder. Toss the chicken and set aside.

Meanwhile, heat oil and butter in a large. Add onions, cabbage and carrots and cook, stirring often, until softened, about 5 minutes and season with salt and pepper. Stir in the remaining ginger and fresh garlic, stirring constantly, until fragrant, about 1 minute. Add stock, potatoes, seasoned chicken and bring to a boil over medium-high heat. Reduce heat to medium to maintain a simmer; cover and cook, undisturbed, until the potatoes are tender and the chicken is cooked through about 12 minutes. Adjust seasoning to taste including more curry and smoked paprika.

Stir in peas, chickpeas and lemon juice. Garnish with cilantro, as desired. Enjoy!!!