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Chicken and Chick pea Ginger Curry

This tasty and healthy chicken curry recipe uses chick peas and ginger to spice things up. We know you'll love this inspired dish once you try it. Make it tonight for your family or friends. It's so great tasting you'll want it every night!

Cooking Time1 hr 10 min


  • 3 fresh cloves garlic, minced or crushed
  • 1-inch cube of ginger, peeled and diced (bottled fine)
  • 2 tablespoons low fat vegtable oil
  • 1/2 cup chopped onion
  • 1 tablespoon of curry powder
  • 1 pound of boneless and skinless chicken breasts
  • 1/4 cup wheat flour
  • 3 cups of reduced sodium chicken stock
  • 3 cups of cooked chick-peas
  • 1-2 fresh tomatos, diced
  • 3 tablespoons of chopped fresh parsley
  • Salt to taste
  • Pepper to taste


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

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This looks like a very comforting, hearty, yet nutritious meal! I am curious about something, though - maybe you can enlighten me. I have been seeing a lot of new "curry" recipes on the site, and I wasn't sure what the difference is between a Thai - style curry and an Indian curry. I heard somewhere that one uses coconut milk as a sauce base, and the other uses tomato, but I'm not quite sure if this is the case.


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