Turmeric has anti-inflammatory benefits. Try it today if you like curry!
1 lb boneless skinless chicken thighs, cut in bite sized pieces
1/2 onion, diced
1 Tbsp ground turmeric
1 Tbsp cumin
1 tsp curry powder
1/2 tsp ground ginger
1 tsp garlic salt or regular salt
3 medium sized potatoes, scrubbed and diced (can leave peel on if you’d like or remove)
OR 1 can chickpeas, drained and rinsed
1 (14.5oz) can diced tomato
- Sauté the onion in large sauté pan or skillet over medium heat until soft. Add spices and cook ~1 min.
- Add the diced chicken thighs and cook, stirring occasionally, until mostly done. Add potatoes and tomatoes. Bring to a boil, reduce to simmer and cover, cooking 20-25 minutes until potatoes are tender.
- Serve with yellow rice or pita bread/naan.
Guiding Light 