Chicken and Chickpea Curry

2 chicken breasts, cut into pieces
1 large onion

Sautee in large skillet until chicken is browned and onions are translucent.

Meanwhile, stir and brown over medium heat until fragrant:

3 cloves garlic, minced
thumb-sized piece of fresh ginger, grated or finely chopped
6 cloves
4 cardamom pods
1 stick of cinnamon
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne
1 tsp turmeric
1 Tbsp hot madras curry powder
salt, to taste

Once the chicken is cooked and spices are toasted, combine together. Add the following and simmer for 20 minutes or so. Serve with rice and naan (it's an indian flatbread), and top with cilantro.

1 can chickpeas (aka garbanzo beans), with liquid
1 can coconut milk (the brand at the asian markets is usually best)
1/2 can to 1 can of canned tomato sauce

It may look like a lot of ingredients, but they're all easy to find at the grocery store, and it's a super easy throw-together kinda meal. Best of all, it freezes and reheats well. You can do all chicken or all chickpeas–I just like to do half meat protein and half bean, as a personal preference. Enjoy!