Recipe: Chicken & Chickpea Thai Curry

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Chicken & Chickpea Thai Curry
makes 6 servings

Ingredients:
Light Coconut Milk, 15oz can
Chicken or Vegetable Broth, 1/2 cup
Light Soy Sauce, 1 1/2 Tbsp
Red Curry Paste, 1 tsp
Dried Minced Onion, 1 Tbsp
Ground Cumin, 1/2 tsp
Ground Coriander, 1/2 tsp
Chickpeas, two 15oz cans, drained
Boneless Skinless Chicken Breast, 1 lb
Rice, 1 cup uncooked
salt, to taste

Directions:
[1] In a large pot over medium-high heat, combine coconut milk, broth, soy sauce, curry paste, onion, cumin & coriander. Whisk to combine and bring to a boil.
[2] Once bubblage has been attained, add chickpeas. Return to a boil, reduce heat to medium-low, and simmer for 10 minutes
[3] Meanwhile, grill chicken breast and cut into bite sized pieces.
[4] Also meanwhile, cook your rice according to package directions and have it on standby.
[5] After the chickpeas have bubbled for 10 minutes, add cooked chicken to the pot and let simmer for 2-3 more minutes.
[6] Adjust salt to taste, and add more curry paste if more heat is desired.
[7] Serve over rice, and you're ready to roll! :)

Nutrition Info (per serving, including rice): 331 calories, 5.3g fat (3.3g saturated), 44.9g carbs (8.9g fiber, 0.1g sugar), 25.1g protein ... Cost Per Serving (at my store, anyway): $1.26

Enjoy, and until next time... rock on!
--Jay :)