Easy to blend curry sauce is done in the food processor for this authentic Indian meal the entire family will love. Made with spices you have in your pantry, tasty vegetables and chickpeas, and chicken drumsticks, it’s a fun meal made in about an hour.
For the Curry Paste: cut one onion and one bell pepper into pieces and put in a food processor; reserve the other onion and pepper. To the food processor add the garlic, ginger, chili (scrape out the seeds to keep things mild), cilantro, chicken bouillon, honey, turmeric, coriander, curry powder and salt. Blend until the mixture is a paste.
For the Chicken and Chickpeas: cut the reserved onion in wedges and the bell pepper in thick slices. Peel and cut the sweet potato into 1 inch pieces; set aside with the onion and pepper.
Heat a large casserole or Dutch oven over medium-high heat, add 1 tablespoon oil then the drumsticks. Cook until golden on all sides, about 10 minutes, turning occasionally. Remove chicken to a plate, leaving the pan on the heat. Add another tablespoon oil with the onion, pepper and sweet potato. Cook, stirring occasionally for about 5 minutes.
Add the Curry Paste, chicken broth, tomato paste and chickpeas and stir well. Add the chicken back to the pan (arrange the drumsticks in a circle if you like), cover the pan, reduce heat to a simmer and cook 30 minutes.
After 30 minutes add 1 cup of water and simmer another 15 minutes until the sauce has thickened and vegetables are soft.
Serve the curry with rice, yogurt, naan bread if desired and garnish with extra cilantro.
For mild flavor leave the red chili out, or simply use it as garnish.