Chicken and chickpea curry

Easy, full of flavour and full of goodness. So much to like about this meal.

SERVES6
TIME TO MAKE1-2 hours
MEAL TYPEDinner
TIME TO MAKE1-2 hours
MEAL TYPEDinner

Method

  1. Heat oil in a large pot over low heat
  2. Add onion and cook until soft
  3. Add the garlic, chicken, curry powder and garam masala to the pot and cook gently for 5 minutes
  4. Add the canned tomatoes, water and chickpeas
  5. Cook gently for about 30 minutes, or until chicken is cooked through and no longer pink in the middle
  6. Add yoghurt and vegetables and return to a gentle simmer and continue to cook for a further 5 minutes or until the vegetables are hot
  7. Remove from the heat
  8. Garnish with coriander and serve with brown rice

Tips

  • As a substitute for 1 can of tomatoes, you can use 2 Tbsp of tomato paste plus 1 cup of water. If you don’t have yoghurt, you can use diluted coconut cream.

Here’s some tips on diluting coconut cream

  • 2 tbsp
    oil
  • onion, peeled and diced
  • 4 cloves
    garlic, crushed
  • 750 g
    boneless and skinless chicken thigh fillets, diced
  • 2 tbsp
    curry powder
  • 2 tsp
    garam masala powder
  • 1 can 
    chopped tomatoes
  • 2 cups
    water
  • 1 can 
    chickpeas, drained and rinsed
  • 1 cup
    plain unsweetened yoghurt
  • 3 cups
    mixed vegetables, (fresh or frozen)
  • ½ cup
    chopped coriander, (optional)
Per serve
  • Energy
    1438kJ
  • Total Fat
    11.9g
  • Saturated Fat
    2.5g
  • Total Carbohydrate
    28.9g
  • Sugars
    10.1g
  • Dietary Fibre
    9.5g
  • Protein
    33.2g
  • Sodium
    212mg