RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Chicken & Chick Pea Curry - meat
1 pound boneless, skinless chicken breasts 3 cloves garlic, minced or crushed 1-inch cube of ginger, peeled and diced 2 T vegtable oil 1/2 cup chopped onion 1 T of curry powder 1/4 cup flour 3 cups of chicken stock 3 cups of cooked chick-peas 1-2 tomatoes, diced 3 T 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. Archivist's note: This recipe is an easy version of the kinds 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.
