|Source||Katherine Lockhart |
|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings|
|Ingredients||All amounts are approximate, use as much or as little spice as you want; the amounts below give a medium spiciness.
3 cloves garlic, minced or crushed
1-inch cube of ginger, peeled and diced (bottled fine)
2 tablespoons vegtable oil
1/2 cup chopped onion
1 Tablespoon of curry powder
1 pound boneless, skinless chicken breasts
1\4 cup flour
3 cups of chicken stock
3 cups of cooked chick-peas
1-2 tomatos, diced
3 tablespoons of chopped parsley
salt, to taste
pepper, to taste
|Instructions||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.
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.
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