Yum Yum Chicken Curry

Ingredients

• 1  bay leaves 
• 14 ounce garbanzo beans rinsed drained canned
• 8 ounce chicken broth canned
• 2 teaspoons cilantro leaves 
• 1 teaspoon cumin 
• 4 teaspoons curry powder 
• 1.5 teaspoons ginger fresh minced peeled
• 2  garlic clove minced
• 1 tablespoon juice of lemon fresh
• 14 ounce lite coconut milk light canned
• 2 teaspoons olive oil 
• 1  onion small to medium vertically sliced
• 0.5 cup peas green frozen
• 0.8 teaspoon bell pepper red
• 6  garlic powder with cumin, coriander, and garlic powder chopped
• 0.5 teaspoon salt 
• 1.5 lbs chicken breast boneless skinless with curry powder
• 2 medium sweet potatoes and into cubed peeled
• 2 teaspoons turmeric 

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Combine curry powder, coriander, turmeric, salt, pepper, cumin, and bay leaf in small bowl.
2. Heat oil in large dutch oven over medium high heat.
3. Add chicken to pan, and saute' til beginning to brown (stir frequently).
4. Add onions, and continue to cook til onions tender and chicken is browning (still stirring).
5. Add ginger and garlic, cook 1 minute stirring constantly.
6. Add curry powder mixture, stir constantly, 2 minutes.
7. Add broth, tomatoes, coconut milk, and potatoes; bring to a boil.Reduce heat and simmer for an hour, stirring occasionally. After an hour, begin water for rice, and add chickpeas and green peas to curry mixture. When rice is finished, remove curry from heat and add lemon.
8. Serve over rice.