Olive oil for pan
2 cloves garlic – chopped
1 small onion – chopped
2 organic chicken breasts – cut into small pieces
1 cup coconut milk
1/2 cup water
1 green bell pepper – chopped
1 red bell pepper – chopped
2 tablespoons tomato paste
2 teaspoons curry powder (can also use paste)
1 teaspoon turmeric
1/4 teaspoon coriander
2 teaspoons salt
Dash of pepper
1 can Chickpeas
Heat oil in a skillet. Saute garlic and onions.
Add chicken and saute for 3 minutes.
Mix together 1/2 cup coconut milk and water. Add to pan and continue to simmer chicken until tender but cooked through.
Whisk tomato paste and remaining coconut milk into the liquid in the pan.
Add peppers and spices and simmer 5 minutes.
Toss in chickpeas. Stir to coat and simmer 10 minutes more.
With a mortar and pestle grind together 1/2 cup sesame seeds and 1 T course sea salt.
Sprinkle on kombu mixture and serve.