2 tablespoons margarine
2 cloves crushed garlic
2 teaspoons salt
2 1/2 cups water, divided
1 (4.5 ounce) can tomato paste
2 1/4 cups coconut milk
1 tablespoon garam masala
2 teaspoons curry powder
2 cups water
1 teaspoon final all-purpose flour
3/4 cup chicken broth
1 1/2 tablespoons distilled white vinegar
2 3/4 cups uncooked artichoke hearts
1 cup frozen peas
1 cup diced tomatoes
2 cloves garlic, sliced
4 cups chicken broth
1/4 cup garam masala
2 3/4 cups cooked, frozen peas
3/4 cup front-row chicken, peeled and cooked
Combine the 2 tablespoon margarine, 2 tablespoons salt and 2 1/2 cups water in a large pot over medium heat and bring to a boil. Reduce heat to low and stir in tomatoes, garlic and chicken flakes. Remove mixture from the stove and stir in reserved potato mixture. Simmer for 45 minutes.