Curry Chick Peas with Chicken

Chickpeas also known as Garbanzo beans are high in dietary fiber, low in fat and a good source of protein, zinc and folate. In Malaysia, we called it chickpeas and it is normally associated with Indian cuisine. I remembered I used to have it in the form of boiled/steamed white chickpeas in con shape wrapped paper (or newspaper) in the night market as snack. It was ages ago, not sure whether they still sell it like that. Today, I buy chickpeas already cooked in a canned. Just need to drain and rinse before use, how easy is that? Since in my mind, chickpeas is good with curry and I just bought my favorite Madras Indian curry powder, this is how I am going to cook it. Very easy and my girls loved the chickpeas too, even though this was the first time I bought it and introduced it to them. Guess, from now on, chickpeas will be a regular in my shopping list.





Ingredients:

1 (15.5 oz) can of premium chick peas/ Garbanzos, drained and rinsed
1/2 of large yellow onion, thinly sliced
1 chicken breasts, sliced (I used 2 leftover fried chicken breasts, you can use leftover turkey breast too)
2-3 tsp. Madras curry powder
1 bay leaf
3/4 cup water
Splash of fish sauce
1 tsp. sugar
3 Tbsp. cooking oil
Dash of salt

Method:

1. Heat up your frying wok. When heated, add in oil. Then the sliced onion, dash of salt and stir-fry until soften. Add the raw chicken now (if use) and fry until chicken is cooked.

2. Add Madras curry powder & bay leaf, stir well with the onion. Add the water, stir well. Add the chick peas, stir-well. Add leftover chicken now (if use). Season with fish sauce and sugar. Fry well and until sauce is thicken. Serve hot!