Curried Chicken and Chickpea Stew
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat oil in large heavy-bottom saucepan set over medium-high heat; toast curry powder, turmeric and fennel seeds, stirring frequently, for 1 to 2 minutes or until fragrant.
Add chicken, onion, garlic, salt and pepper to saucepan; cook, stirring frequently, for 8 to 10 minutes or until chicken is browned.
Stir in potatoes, carrots and chickpeas. Add chicken broth and coconut milk; bring to boil. Reduce heat to medium; simmer, uncovered, for 15 to 20 minutes or until chicken is cooked through and potatoes are tender. Stir in lime juice.
Top stew with dollop of yogurt and sprinkle of fresh mint. Serve with warmed pita bread.
Leftover stew can be cooled, then refrigerated in an airtight container for up to 3 days. Alternatively, freeze for up to 3 months.