Ingredients

• 1/4 cup butter, melted
• 2 garlic cloves, minced
• 2 teaspoons fresh ginger, minced
• 1 small onion, diced
• 2 tablespoons curry powder
• 2 teaspoons ground cumin
• 1 teaspoon ground thyme
• 2 sweet potatoes, scrubbed and diced
• 1 1/2 cups water
• 1/2 teaspoon red hot sauce
• 1/8 teaspoon salt
• 2 cups cooked chickpeas
• 1 1/2 lbs boneless skinless chicken breasts, pounded and diced

Instructions

1. Place 2 tablespoons of the butter, plus the garlic, ginger and onion in a deep skillet. Saute for 2 to 3 minutes over medium heat.

2. Add the curry powder, cumin and thyme and saute for another minute.

3. Add the potatoes, water, red hot sauce and salt and cook for about 15 minutes, or until the potatoes are soft but not mushy.

4. Add the chickpeas and cook another 5 to 10 minutes.

5. In a separate skillet, saute 2 tablespoons of the remaining butter and the chicken over medium heat for 5 to 7 minute, or until the chicken is white in the center.

6. Add the vegetable curry mixture and bring to a simmer.

7. Serve hot over rice.