Curry chicken with potatoes and chickpeas

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My friend Ron shares a few of his Mother's best Indian recipes. Delicious and easy to make, and for this one, all you need in addition to regular pantry spices is curry powder, turmeric and cumin.

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Ingredients

4 chicken breasts, cubed

2 tablespoons soy sauce

1 teaspoon Worcestershire sauce

2 tablespoons garlic, minced

1 teaspoon thyme, chopped

1 teaspoon black pepper

1 1/2 teaspoons sea salt

1 tablespoon curry powder

1/4 cup coconut milk

4 medium potatoes, cubed

1 (16-ounce) can chickpeas

1 medium onion, chopped

3 tablespoons curry powder

3/4 cup water

2 tablespoons vegetable oil

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Preparation

Combine soy sauce, Worcestershire sauce, 1 teaspoon garlic, thyme, black pepper, salt, and curry powder, and mix well. Add chicken and coat evenly; cover and place in refrigerator to marinate overnight.

In medium mixing bowl, combine water and curry powder; mix into thick paste.

In large skillet over medium heat, cook onions and garlic 5 minutes. Add curry paste and cook 1 minute or until paste begins to stick to pot slightly.

Add chicken and stir; cover pot and reduce heat to medium. Cook for 10 minutes, stirring occasionally.

Remove chicken from pot and set aside, leaving sauce. Add potatoes and coconut milk to pot; add enough water to just cover potatoes. Bring to boil, then reduce to simmer and cook 10 minutes, stirring occasionally. Add chickpeas and cook 10 minutes, or until the potatoes are tender. Season with salt and pepper to taste.

Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.