Curried Chicken With Chickpeas (Trinidad)

“Again, haven't tried, just posting because book is due at library. From "A Taste of the Tropics"”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 2 tablespoons of the butter, plus the garlic, ginger and onion in a deep skillet. Saute for 2 to 3 minutes over medium heat.
  2. Add the curry powder, cumin and thyme and saute for another minute.
  3. Add the potatoes, water, red hot sauce and salt and cook for about 15 minutes, or until the potatoes are soft but not mushy.
  4. Add the chickpeas and cook another 5 to 10 minutes.
  5. In a separate skillet, saute 2 tablespoons of the remaining butter and the chicken over medium heat for 5 to 7 minute, or until the chicken is white in the center.
  6. Add the vegetable curry mixture and bring to a simmer.
  7. Serve hot over rice.

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