Chicken & Chick Pea Curry

19 Mar

  • 1 pound boneless, skinless chicken breasts
  • 3 cloves garlic, minced
  • 1-inch cube of ginger, peeled and diced
  • 2  TBS vegetable oil
  • 1/2 cup chopped onion
  • 1 TBS curry powder
  • 1/4 cup flour
  • 3 cups of chicken stock
  • 3 cups of cooked chick-peas
  • 1-2 tomatoes, diced
  • 3 TBS of chopped parsley
  • salt & pepper to taste


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.

1 Comment

Posted by on March 19, 2010 in Chicken, Recipes


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One response to “Chicken & Chick Pea Curry

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