Curried Chicken

By lorik

From Trinidad

Ingredients

• 1/4 cup butter, melted
• 2 cups chickpeas, cooked
• 2 tsp ginger, minced
• 1 1/2 cups water
• 1 tsp ground thyme
• 1 1/2 lbs boneless, skinless, chicken breast, pounded and cubed
• 2 garlic cloves, minced
• 1/2 tsp red hot sauce
• 2 Tbsp curry powder
• 2 sweet potatoes, peeled and diced
• dash of salt
• 1 small onion, diced
• 2 tsp ground cumin

Details

Servings 4

Preparation

Step 1

In a deep skillet, saute 2 tablespoons of butter, onion, garlic and ginger for 3 minutes over medium heat. Add in thyme, curry powder and cumin and saute another minute. Pour in water and add hot sauce, potatoes and salt. Cook for 15 minutes until potatoes are soft but not mushy. Add the chickpeas and cook 10 minutes. In another skillet, add remaining butter and chicken and saute on medium heat for 7 minutes until chicken in thoroughly cooked. Add to the vegetable curry mixture and bring to a simmer. Serve with white rice.