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This recipe from Gerald is perfect for feeding a crowd. Even better, itís good for you!


  • 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)
       

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

Nutritional Information:
Servings 18; Serving Size 1 cup (307g); Calories 480; Calories from fat 130; Total fat 14g; Cholesterol 35mg; Sodium 135mg; Carbohydrate 61g; Dietary Fiber 17g.



Description
Price
Qty
Sweet Curry Powder 1.0 oz. 1/4 cup jar
$4.25
Cumin Ground .9 oz. 1/4 cup jar
$3.79
Fenugreek Ground 1.4 oz. 1/4 cup jar
$3.79
Garam Masala .9 oz. 1/4 cup jar
$4.89
Galangal Ground .8 oz. 1/4 cup jar
$4.45
Powdered China #1 Ginger .9 oz. 1/4 cup jar
$3.65


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