Chicken and chick-pea curry with ginger

Yield: 1 servings

Measure Ingredient
3 \N Cl Garlic; minced or crushed
1 \N 1\" cube ginger; peeled and d
2 tablespoons Oil
½ cup Onion; chopped
1 tablespoon Curry powder
1 pounds Boneless skinless chicken br
¼ cup Flour
3 cups Chicken stock
3 cups Chickpeas; cooked
1 \N Tomatoes; diced
3 tablespoons Parsley; chopped
\N \N Salt and pepper; to taste

Recipe by: Katherine Lockhart <klockhar@...> 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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