Chicken & Chickpea Chana Masala Curry

This recipe is inspired by one of my favorite Indian dishes, Chana Masala.  Chana Masala is a spicy chickpea curry usually made with a tomato base.  For my version I made it with coconut milk base to make it more creamy and added some chicken, because I had defrosted some chicken breasts the day before.
2 large chicken breasts; cubed
2 cans of chickpeas; drained
1 small white onion; diced
2 large cloves garlic; minced
1 shallot; minced
1/3 cup of curry powder (I used Sharwood’s Mild Curry Powder)
1 tbsp veg oil for cooking
In a large pan with side or a wok, heat up your oil & start to cook up your chicken.
Cook chicken until fully cooked & browned.
Add your onions, garlic, & shallots into the pan and cook for 2 minutes or until the onions are translucent.
Add your curry powder to the chicken & onions & mix well.  
Let cook for a few more minutes.
Pour in your coconut milk & stir well.
Once your coconut milk has been added, add your drained chickpeas & stir.  
Make sure they are completely coated.

Let simmer for 20 minutes.

Cook your rice as instructed on the bag/box.

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