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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
:25 |
Total Time: |
:50 |
Ingredients: |
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1 lb. boneless, skinless chicken breasts
3 cloves garlic, minced or crushed
1 cube (1-inch) ginger, peeled and diced
2 tbsp. vegtable oil
1/2 cup chopped onion
1 tbsp. curry powder
1/4 cup flour
3 cups chicken stock
3 cups cooked chickpeas
1 to 2 tomatoes, diced
3 tbsp. chopped parsley
Salt and pepper to taste
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Directions:
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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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Comments from angel
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WOW, truly the best, hospital food I have ever tasted!
Angel
Archivist's note: This recipe is an easy version of thekinds of chicken dishes served in the Jewish community of Cochin, India. The use of commercially prepared curry powder is the bow to convenience. The original recipe would have called for spices blended to create a personal signature
curry powder. Also, the Cochin original would have contained green chilis and cayenne powder.
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