Chicken & chick-pea curry with ginger
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Cl Garlic; minced or crushed | |
| 1 | 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 | Tomatoes; diced | |
| 3 | tablespoons | Parsley; chopped |
| Salt and pepper; to taste | ||
Directions
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.