Ingredients
4 teaspoons curry powder1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon cayenne pepper1 pound boneless skinless chicken breasts, cut into 1-inch cubes3 medium carrots, chopped1 medium sweet red pepper, chopped1 small onion, chopped2 tablespoons olive oil1 garlic clove, minced1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (14-1/2 ounces) chicken broth1 can (14-1/2 ounces) diced tomatoes, drained1 cup water1 can (13.66 ounces) coconut milk3/4 cup minced fresh cilantro
Preparation
In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat.
In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain.
Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.
