Recipe#11828

Title: Chicken Curry 06

Newsgroups: rec.food.recipes 
 From: Katherine Lockhart klockhar@morgan.ucs.mun.ca 
 Subject: Chicken and Chick-Pea Curry with Ginger 
 Message-ID: Pine.OSF.3.91.950318075423.2171A-100000@plato.ucs.mun.ca 
 Organization: University of Chicago -- Academic Information Technologies 
 Date: Mon, 20 Mar 1995 21:57:04 GMT 

All amounts are approximate, use as much or as little spice as you 
 want; the amounts below give a medium spiciness.
 3 cloves garlic, minced or crushed
 1-inch cube of ginger, peeled and diced (bottled fine)
 2 tablespoons vegtable oil
 1/2 cup chopped onion
 1 Tablespoon of curry powder
 1 pound boneless, skinless chicken breasts
 1\4 cup flour
 3 cups of chicken stock
 3 cups of cooked chick-peas
 1-2 tomatos, diced
 3 tablespoons of chopped parsley
 salt, to taste
 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.