Curry Chicken & Chickpeas
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon curry powder
1 cup chicken stock
2 15oz cans chickpeas, drained/rinsed
1-2 chicken breasts, cooked and cut into small cubes
1 can coconut milk
1 tablespoon red curry paste
1 tablespoon honey
1 teaspoon ground cumin
1 teaspoon ginger paste
Salt and pepper to taste
3 tablespoons cilantro, chopped (as garnish)
- Heat oil and cook onion and garlic seasoned with salt and pepper.
- Add the rest of the ingredients and bring to boil.
- Once it reaches a boil, lower and simmer uncovered for 15 minutes.
- Served over rice and garnish with chopped cilantro.
Swap out the chicken stock with vegetable stock and omit the cubed chicken!