4 teaspoons olive oil, divided
1 lb chicken breasts, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
3 large carrots, scraped, halved lengthwise, thinly sliced
1 tablespoon curry powder
1 tablespoon garahm marsala
2 cups chicken broth
1 13.5 can coconut milk (I use half light/half regular)
1 6 oz can tomato paste
1 teaspoon kosher salt
1 15.5 oz can garbonza beans, drained and rinsed
2 cups frozen cauliflower, coarsely chopped
1 cup frozen peas
Hot cooked rice for serving
1. In a large pot, heat 2 teaspoons olive oil until hot. Add the chicken and cook, stirring often until browned and no longer pink on the inside, about 5 minutes. Transfer the chicken to a bowl and cover with foil to keep warm.
2. Add the remaining 2 teaspoons olive oil to the pot. Add the onion, garlic, and carrots, and cook, stirring often, until the carrots are softened, about 5 minutes.
3. Add the curry powder and garahm marsala, and stir to coat the vegetables. Cook, stirring often, for 5 minutes (don't worry when some of the curry and garahm marsala sticks to the bottom of the pan).
4. Add the chicken broth to the pot and scrape the bottom with a wooden spoon to get all of the stuck-on bits off and mixed in to the broth.
5. In a medium bowl (I use a 2-cup glass measuring cup) whisk together the coconut milk, tomato paste, and salt. Add to the pot and stir well. Bring to a simmer over medium-high heat, reduce the heat to maintain a simmer, and cook, stirring occasionally, 5 minutes.
6. Add the garbonzo beans, cauliflower, and frozen peas, bring back to a simmer, and cook, stirring occasionally, 5 minutes. Serve over cooked rice.
Makes 6-8 servings.