Chickpea, Chicken & Cashew Curry

This is what Penzeys Spices says about Indian food on their website:

“Many people who eat curry for the first time in an Indian restaurant find it difficult to understand why curry is so popular. They are a bit overwhelmed by trying a dish that is new to them but spiced for a person who already knows and loves the flavor of Indian food.”

Clearly, they are dealing with a lot of people from Naperville whose husbands always wrinkle their faces in a hesitant manner when their adventuresome wives suggest getting Indian food for dinner. Ahhh, target markets. But really, it’s true - Indian food can be a little overwhelming, not only in restaurants, but for the home cook. I always feel a little weird when I’m making curries - like, do I add turmeric in addition TO the curry powder if the curry powder already has turmeric in it? What does turmeric even taste like? It tastes like yellow to me. Do I really have to buy a coffee grinder just for my spices? And if I toast the spices after I’ve sweated the onions, are they not getting the full toasty flavor?

Compounded with the fact that my curries are usually a spicy but bland mess of fatty coconut milk and stale curry powder from the bulk bin, I can usually say that I prefer to leave Indian cooking to the experts.

Except for one balmy Santa Cruz night in July. That night, I decided just to “wing it,” as many people do when they are at a loss for dinner and they have canned products, leftover rotisserie chicken, and an amalgam of Indian spices at their disposal.

And a tiny crock. Don’t forget the tiny crock.

The tiny crock is maybe part of the reason why this tasted so good. But really- this was light, flavorful, and nutty.

read below for tips

Here are some tips since I can’t provide you with a bonafide recipe:

- Sweat your onions for 10-12 min but don’t brown them
- Rub the skins off the chickpeas (it rubs the skin off the chickpeas or else it gets the chickpea skins in the mouthfeel 7th circle of hell again/lotion)
- If you’re using this swanky Penzeys spice, overdo it on the curry powder. This stuff is reeeeal mild. But taste it along the way - let things simmer for 5 minutes and then increase the powder if you need it.
- You know what, this Penzeys spice is mild, so sautee 1-2 seeded/de-ribbed jalapenos or toss in some red pepper flakes.
- Add a 14-oz can of whole tomatoes and smush them with your fingers or cut them with a scissors, in the pan
- Add some chicken broth
- Add the rotisserie chicken in the last 2-3 minutes, otherwise it’ll get tough
- Toast your cashews! Put them on your rice! Put them on your dog! It’s just you in your house, girlfriend. You and the Comcast cable guy and your boyfriend, talkin’ modems.
- Cilantro, always
- Save some for your sister for when she gets back in the country

And, if you’ve made it this far: some very exciting news for Faux Pasta, as we just got our 1,000th follower a week ago. This is so awesome, and unanticipated. Thank you for reading our posts and sharing them with your friends.

- Faux Pasta/Nellie