Ingredients:
1 pound boneless, skinless chicken breasts
3 cloves garlic, minced or crushed
1 inch cube of ginger, peeled and diced
2 Tbsp vegetable oil
½ cup chopped onion
1 Tbsp curry powder
¼ cup flour
3 cups chicken stock
3 cups cooked chick-peas
1-2 tomatoes, diced
3 Tbsp of chopped parsley
salt & pepper to taste
Directions:
In a large saucepan 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.
Add garlic, ginger and chicken stock and simmer for 45 minutes, uncovered.
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.
If you like curry this is great. If you or housemates or intimate contacts don't like curry beware that your house and most likely you will smell like curry for a day or so.
ReplyDeleteThe ingredient list calls for tomatoes and then the directions don't mention when to add the tomatoes. I ended up using 1 can of diced tomatoes instead of the fresh tomates and adding them at the same time as the chick-peas. I hear the recipe is quite good without the tomatoes though.
Katie has directed me to your website a few times, and I've never been disappointed. I'm making this for dinner tonight, hopefully it runs out okay for!
ReplyDelete