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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Serve this with rice and/or Chapati bread. This goes together quickly and then simmers leaving you free to do other things. Ingredients:
1 lb chicken breast, cubed |
2 teaspoons salt |
1 onion, chopped |
4 garlic cloves, chopped |
2 carrots, sliced |
2 stalks celery, sliced |
1/4 cup raisins (optional) |
1 tablespoon minced fresh gingerroot |
3/4 teaspoon paprika |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cayenne pepper |
1/2 teaspoon ground turmeric |
1/2 teaspoon cinnamon |
1 1/2 teaspoons curry powder |
salt and pepper |
1 1/2 cups chicken broth |
1 cup crushed tomatoes |
1 cup canned chick-peas, drained |
1 zucchini, sliced |
1 tablespoon lemon juice |
Directions:
1. Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through; remove chicken from pan and set aside.
2. Saute onion, garlic, carrots and celery in same pan; when tender, stir in ginger, paprika, cumin, oregano, cayenne pepper, cinnamon, curry powder and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes; taste for salt and pepper and season to taste.
3. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
4. Add chickpeas, raisins if using and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender; stir in lemon juice and serve.
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