Indian Chicken

This recipe is from the More with Less cookbook. I change it a bit when I make it, so here is my slightly-altered version.

Heat in large skillet:
2 T margarine
1 T vegetable oil (basically enough of both/either to saute the onion in)
Saute 1 med. onion, chopped
Combine and add to onions:
3 T flour
2 T curry powder (I like madras curry for an extra kick, and I add extra)
1 t ground ginger
2 t salt
Combine and add to onion mixture:
1/3 c honey
1/4 c soy sauce
3 c chicken broth or bullion
3-4 c drained chick peas
approx. 1 lb. cooked, shredded chicken
Cook over high heat, stirring, until sauce thickens. Serve over rice.

In the original recipe it says to use a "3-lb fryer" for the chicken. I usually just cook a bunch of chicken legs and take the meat off the bones ahead of time. It's cheaper than using other chicken parts, I think. :)