1. Combine curry powder, coriander, turmeric, salt, pepper, cumin, and bay leaf in small bowl. 2. Heat oil in large dutch oven over medium high heat. Add chicken to pan, and saute' til beginning to brown (stir frequently). Add onions, and continue to cook til onions tender and chicken is browning (still stirring). Add ginger and garlic, cook 1 minute stirring constantly. Add curry powder mixture, stir constantly, 2 minutes. Add broth, tomatoes, coconut milk, and potatoes; bring to a boil. 3. Reduce heat and simmer for an hour, stirring occasionally. After an hour, begin water for rice, and add chickpeas and green peas to curry mixture. When rice is finished, remove curry from heat and add lemon. 4. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
