Kal-Pot

Ingredients

• 2 tablespoons canola oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups chicken broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 pound boneless, skinless chicken breasts, cut into small cubes
• 2 tablespoons fresh cilantro, chopped (optional)

Directions

1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the onion, garlic, and ginger and cook for 3 minutes, stirring occasionally.
3. Add the garam masala, turmeric, cumin, chili powder, coriander, salt, and pepper and cook for 1 minute, stirring constantly.
4. Add the chicken broth and chickpeas and bring to a boil.
5. Reduce the heat to medium-low and simmer for 10 minutes.
6. Add the diced tomatoes and chicken and simmer for 10 minutes, stirring occasionally.
7. Garnish with fresh cilantro, if desired.

Interesting Facts

• Kal-Pot is a traditional dish from Northern India.
• The dish is often served with rice or naan.
• Kal-Pot is a great way to use up leftover chicken.