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1thumb-sized knob of fresh ginger, peeled and minced
1bunch of cilantro, stems separated
1/2cupPatak's curry paste of your choice
1boneless skinless chicken breast, cut into smallish pieces
1 15-ozcan garbanzo beans (chickpeas), drained and rinsed
1 15-ozcan diced tomatoes, not drained
1 15-ozcan coconut milk
1/2can of water to rinse out one of the cans above
Condiments
grated coconut
lemon slices
plain yogurt
chutney
Instructions
Heat the oil and butter over medium high heat in a large skillet that has a lid. Add the onions, ginger and cilantro. Cook for 10 minutes, stirring often so the onions don't burn.
Add the curry paste, chicken, beans, tomatoes, coconut milk and water.
Bring to a boil, stir well, then cover and lower the heat to simmer for 30 minutes.
Serve with rice, chutney, yogurt, lemon slices, etc.