Curry Chicken Garbonzo

by Eric W Miller

Prep time: 0:30 Overall time: 0:30

Servings: 4 servings

INGREDIENTS

4 Boneless, Skinless Chicken breasts cut in 3/4 inch pieces
1 can Garbonzo beans (chick peas)
1 bag frozen seasoning mix (diced onions, red peppers and green peppers)
4 Tbsp Olive Oil
2 Tbsp Minced garlic
1 Tbsp Curry Powder
Juice of one lemon
2 Cups white wine
1 Tbsp Flour (preferably whole wheat)
Salt
Pepper

4 pitas
Butter

INSTRUCTIONS

In a large skillet, heat oil and garlic in medium-high heat until garlic starts popping. Add the chicken and cook until chicken is cooked through. Add the vegetables, beans, wine, lemon, curry, and salt and pepper to taste. Bring to a boil; reduce heat and and simmer for 6-8 minutes until reduced to a saucy thickness.

Very lightly brush melted butter onto pitas and place under broiler, 1-2 minutes each side. Quarter each pita and place the quarters on each corner of a plate (1 pita per plate). Spoon the Curry Chicken Garbonzo in the middle (on top of Jasmine rice if desired) and serve with a glass of Pinot Noir or a pint of Taj Mahal.

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Tagged: chickencurry, indian add tags

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