Chicken & Chick Pea Curry

Dinosaur Bar-B-Que
Recipe of the Month
March 2010

The Chicken
1/4 c. vegetable oil
2-2 1/4 lb. boneless, skinless chicken thighs or breasts cut in strips
1 med. Onion, diced
2 T. fresh ginger minced
2 T. fresh garlic 5-6 cloves minced
1 c. chicken broth/stock
2 c. Dinosaur BBQ Sauce
1/4 . & 2 T. coconut milkk
1 1/4 T. curry powder
1/4 eas. ground cumin
1 (15oz.) can chick peas Drained
pinch of cayenne pepper
juice of 1/4 limee
1/4 . scallions, thinly sliced

1. Heat oil med-high, season meat with salt and pepper and brown in batches. Remove from pan and set aside.
2. In same pan add onion and ginger then garlic. Scrape up bits off bottom of pan. Cook until softened.
3. Deglaze pan with chicken stock them add BBQ sauce, coconut milk, curry powder, cumin and cayenne pepper. Simmer until incorporated.
4. Add back in chicken with juices and can of drained chick peas. Simmer low approx. 20 minutes.
5. Finish with lime, scallions, salt and pepper.

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