Chicken and Chickpea Curry

• 1 lb. boneless, skinless chicken breasts
• 3 cloves garlic, minced
• crushed
• 1 cube ginger, peeled and diced
• 2 tbsp. vegtable oil
• 1/2 cup chopped onion
• 1 tbsp. curry powder
• 1/4 cup flour
• 3 cups chicken stock
• 3 cups cooked chickpeas
• 1 to 2 tomatoes, diced
• 3 tbsp. chopped parsley
• Salt and pepper to taste

1. In a large saucepan (4 quart) heat oil over medium heat.
2. Add onion and curry powder.
3. Cook about 3 minutes or until onion is tender.
4. Cut chicken into bite sized pieces.
5. Toss in the flour.
6. Shake off any excess.
7. Increase heat slightly and add chicken to the saucepan.
8. Cook until just brown on all sides.
9. Add garlic, ginger and chicken stock and simmer for 45 minutes, uncovered.
10. Stir in chick-peas and parsley and cook about 25 minutes or until chicken is fork tender.
11. Add salt and pepper, and serve over rice.

chicken breasts, garlic, ginger, vegtable oil, onion, curry powder, flour, chicken stock, chickpeas, tomatoes, parsley, salt

Taken from www.foodgeeks.com/recipes/18928 (may not work)