Ingredients Jump to Instructions ↓

  1. 20 Mar

  2. 04 GMT

  3. All amounts are approximate, use as much or as little spice as you want; the amounts below give a medium spiciness.

  4. 3 cloves garlic, minced or crushed

  5. 1-inch cube of ginger, peeled and diced (bottled fine)

  6. 2 tablespoons vegtable oil

  7. 1/2 cup chopped onion

  8. 1 Tablespoon of curry powder

  9. 1 pound boneless, skinless chicken breasts

  10. 4 cup flour

  11. 3 cups of chicken stock

  12. 3 cups of cooked chick-peas

  13. 1-2 tomatos, diced

  14. 3 tablespoons of chopped parsley

  15. salt, to taste

  16. pepper, to taste

  17. In a large saucepan (4 quart) heat oil over medium heat. Add onion and curry powder. Cook about 3 minutes or until onion is tender. Cut chicken into bite sized pieces. Toss in the flour. Shake off any excess. Increase heat slightly and add chicken to the saucepan. Cook until just brown on all sides.

  18. Add garlic, ginger and chicken stock and simmer for 45 minutes, uncovered.

  19. Stir in chick-peas and parsley and cook about 25 minutes or until chicken is fork tender. Add salt and pepper, and serve over rice.

  20. Enjoy :)

  21. Kathy


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