Chicken Chickpea Coconut Curry

Mince the garlic and finely grate or mince the ginger.

In a small bowl, combine the curry powder, turmeric, garam masala, red pepper flakes, salt, and black pepper. In a second bowl, mix together the garlic and ginger.

Heat 1 tbsp oil in a large pot over medium heat. Add the onion and red bell pepper, then cook for 3 to 5 minutes until softened.

Stir in the tomato paste and spice mixture. Cook for about 2 minutes, stirring constantly, until the tomato paste darkens slightly and the spices smell fragrant.

Add the garlic and ginger and cook for 1 minute, stirring often so they do not burn.

Add the chickpeas, diced tomatoes, coconut milk, and sweet potato. Stir well, cover, and bring to a gentle boil. Reduce the heat and simmer for 15 minutes.

While the curry simmers, rinse the baking soda off the chicken, then pat the pieces very dry. Season with a little salt and black pepper.

Heat the remaining oil in a skillet over medium heat. Brown the chicken in batches until lightly cooked on the outside, then transfer to a clean bowl.

Stir the frozen cauliflower into the pot. Cover, return the curry to a simmer, and cook for 8 minutes.

Add the browned chicken to the pot and continue simmering until the chicken is fully cooked through and the vegetables are tender.

If using yogurt, place it in a small bowl and whisk in a few spoonfuls of hot curry liquid to temper it. Stir the warmed yogurt back into the pot for a creamier, milder finish.

Add the spinach and stir until just wilted, about 1 to 2 minutes. Taste and adjust the seasoning if needed.

Serve the curry hot over rice and finish with chopped cilantro and a squeeze of lime, if desired.