40 ml curry powder
15 ml olive oil
2 cloves garlic, minced
5 ml fresh ginger, minced
750 g chicken breasts, boneless, skinless, boneless & cut into chunks
750 g cauliflower florets
1 large onion, chopped
1 can chickpeas, rinsed & drained
3 large tomatoes, chopped
250 ml plain yogurt
In a plastic bag; combine curry powder, oil, garlic and ginger. Add chicken and shake until evenly coated.
In a slow cooker; place cauliflower and onion. Add chickpeas and evenly spread chicken over top. Cover with tomatoes. Cover and cook on high 3 to 3 1/2 hours, stirring once, until chicken is no longer pink and vegetables are tender.
Transfer to large serving bowl and stir in yogurt.
Serves 4