©2006 Globalavida LLC
Ingredients:
2 pounds skinless chicken
Olive oil
2 onions - finely chopped
4 garlic cloves - crushed
1 8-ounce can chickpeas
1/3 cup coriander - chopped
¼ teaspoon black pepper
2 tablespoons curry powder (to taste)
1 quart chicken stock (or maggi stock)
1 8-ounce can chopped tomatoes
3 tablespoons tomato paste (or to desired thickness)
5 medium potatoes - quartered
½ cup green beans - roughly chopped
½ cup sweet red pepper - roughly chopped
½ cup carrots - chopped
In large frying pan fry the chicken pieces in enough oil to cover bottom of pan evenly. When cooked through remove chicken from pan and set aside.
In same pan fry the onion and garlic until golden. Stir in the water of the chickpeas, coriander, black pepper, and curry powder, then add the maggi stock, and chopped tomatoes. Bring mixture to boil then add tomato paste.
Add chicken back to frying pan along with the chickpeas, potatoes, green beans, red pepper, and carrots. Let simmer until chicken and potatoes are cooked through.
It is traditionally served over cut-up pieces of flatbread but can also be served with basmati rice.