Chickpea and Chicken Curry

~from the kitchen of my beautiful wife~

Serves 4

Ingredients:

1 tablespoon olive oil

1 large onion, diced

1 (6 ounce) skinless, boneless chicken breast half - cut into cubes

3 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed

1 tablespoon ketchup

1/2 (6 ounce) can tomato paste

1 tablespoon lemon juice (optional)

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup water, or as needed

4 sprigs cilantro for garnish

Optional:

Serve with flat bread (naan) and rice

Directions:

Heat the olive oil in a skillet over medium-high heat.  Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes.  Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove.  Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes.  

Add the garbanzo beans, ketchup, tomato paste, lemon juice, salt, black pepper, and water.  Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes.  Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency.  Stir in additional water if too thick.  Garnish with cilantro to serve.