Baked Curry Chicken

Ingredients

• 2 boneless chicken breast, cubed
• 2 tablespoons vegetable oil
• 1/4 cup all-purpose flour
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1/2 cup milk
• 1 teaspoon lemon juice
• 1 chopped green onion, green part only

Directions

Preheat oven to 400F. Line the bottom of a roasting pan or cookie sheet with foil. Place a roasting or cooling rack on top.

In a large bowl, toss together the wings and oil. Place cubed chicken onto rack in the pan and bake 15-20 minutes.

Meanwhile, make the sauce. In a medium bowl, whisk together the flour, curry powder, ginger, onion powder, garlic powder, salt, and sugar.

In a large skillet, melt the butter. Add the flour mixture and stir to form a roux (similar to a paste). Whisk in the chicken broth and milk, trying to smooth the sauce as much as possible. Bring to a boil, whisking often until it thickens, about 5 minutes. Keep warm.

Once the chicken is cooked, toss with the curry sauce. If the sauce cooled down and thickened too much, reheat until hot again, adding a little more chicken broth to thin it out if necessary. Top with green onion. Serve immediately.

I served it over Basmati rice and garlic Naan


Adapted from: (www.chocolatemoosey.com)

Curried Chickpea Salad

Ingredients

• 1 (15.5 oz.) can chickpeas, drained and rinsed
• 1 garlic clove, minced
• 1/2 teaspoon curry powder
• 1 green pepper, chopped (or 1 stalk celery)
• 1/4 cup red onion, finely chopped
• 2 tablespoons yogurt (or mayo)
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Directions

1. In a medium size mixing bowl combine chickpeas, garlic, curry powder, green pepper, onion, yogurt, lemon juice, cilantro, salt and pepper to taste.