(all measurments are approximate - spice as you like - )
1 pound boneless, skinless chicken breasts
3 cloves garlic, minced or crushed
1-inch cube of ginger, peeled and diced (bottled is fine)
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 tomatos, 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.
From: Katherine Lockhart
Mon, 20 Mar 1995
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