Indian Chicken & Chickpea Coconut Curry

Wash and dry produce.

Halve, peel, and cut onion into ¼-inch-thick wedges. Core, deseed, and slice bell pepper into ¼-inch-thick pieces. Drain and rinse chickpeas. Finely chop cilantro.

Drain fenugreek.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add drained fenugreek and half the curry powder (you’ll use the rest in the next step); cook, stirring constantly, until fragrant, 30 seconds.

Add rice, 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, heat a drizzle of oil in a medium pot over medium-high heat. Add onion and bell pepper; cook until softened and lightly browned, 3-5 minutes.

Stir in tomato paste, half the garam masala (all for 4 servings), and remaining curry powder until fragrant, 1 minute. TIP: Love the earthy warmth of garam masala? Add more if you like!

Stir in chickpeas, coconut milk, stock concentrate, ¼ cup water, and ½ tsp sugar (⅓ cup water and 1 tsp sugar for 4 servings). Bring to a simmer, then reduce heat to low; cook, stirring occasionally, until thickened, 4-5 minutes. TIP: If curry seems too thick, stir in a splash of water.

Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season generously with salt and pepper.