Curried Chicken with Vegetables

By Astrid

Ingredients

• 3 lbs. onions, diced
• 21/2 lbs. boneless, skinless chicken breasts, cubed
• 1/4 Cup olive oil
• 4-6 TB. SWEET CURRY POWDER
• 2 TB. GROUND CUMIN
• 1 TB. GROUND FENUGREEK
• 1 TB. GARAM MASALA
• 1 tsp. GROUND GALANGAL (or POWDERED GINGER)
• 1 24 oz. can diced or crushed tomatoes
• 1/4 Cup lime juice (juice of 2 limes)
• 3 15 oz. cans garbanzo beans (chick peas), drained
• 2-3 lbs. chopped fresh or frozen vegetables (cauliflower, broccoli, spinach, etc.)
• 1 14 oz. can coconut milk (light is fine)

Details

Servings 14
Adapted from penzeys.com

Preparation

Step 1

In a large pot, heat the olive oil over medium heat. Add the onions and cook until softened, about 10 minutes. Add the chicken and SPICES and cook until the chicken is lightly browned, another 10 minutes. Add the tomatoes, lime juice and garbanzo beans and stir well. Add the chopped vegetables. If the vegetables are frozen, thaw them first. Add the coconut milk. Cover and slowly bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook, covered for 20-40 minutes, until the vegetables are cooked to your liking.

Prep. time: 15 minutes
Cooking time: 40-60 minutes
Serves: 14-18