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
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Heat oil in a large pot over low heat
- Add onion and cook until soft
- Add the garlic, chicken, curry powder and garam masala to the pot and cook gently for 5 minutes
- Add the canned tomatoes, water and chickpeas
- Cook gently for about 30 minutes or until chicken is cooked through and no longer pink in the middle
- 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
- Remove from the heat
- 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.
- Leave out the chicken and add extra chickpeas to make this meal vegetarian.
- 2 tbspoil
- 1onion, peeled and diced
- 4 clovesgarlic, crushed
- 750 gboneless and skinless chicken thigh fillets, diced
- 2 tbspcurry powder
- 2 tspgaram masala powder
- 1 canchopped tomatoes
- 2 cupswater
- 1 canchickpeas, drained and rinsed
- 1 cupplain unsweetened yoghurt
- 3 cupsmixed vegetables, (fresh or frozen)
- ½ cupchopped coriander, (optional)
Per serve
- Energy1438kJ
- Total Fat11.9g
- Saturated Fat2.5g
- Total Carbohydrate28.9g
- Sugars10.1g
- Dietary Fibre9.5g
- Protein33.2g
- Sodium212mg
Method
- Heat oil in a large pot over low heat
- Add onion and cook until soft
- Add the garlic, chicken, curry powder and garam masala to the pot and cook gently for 5 minutes
- Add the canned tomatoes, water and chickpeas
- Cook gently for about 30 minutes or until chicken is cooked through and no longer pink in the middle
- 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
- Remove from the heat
- 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.
- Leave out the chicken and add extra chickpeas to make this meal vegetarian.
Ingredients
- 2 tbspoil
- 1onion, peeled and diced
- 4 clovesgarlic, crushed
- 750 gboneless and skinless chicken thigh fillets, diced
- 2 tbspcurry powder
- 2 tspgaram masala powder
- 1 canchopped tomatoes
- 2 cupswater
- 1 canchickpeas, drained and rinsed
- 1 cupplain unsweetened yoghurt
- 3 cupsmixed vegetables, (fresh or frozen)
- ½ cupchopped coriander, (optional)
Ingredients
- 2 tbspoil
- 1onion, peeled and diced
- 4 clovesgarlic, crushed
- 750 gboneless and skinless chicken thigh fillets, diced
- 2 tbspcurry powder
- 2 tspgaram masala powder
- 1 canchopped tomatoes
- 2 cupswater
- 1 canchickpeas, drained and rinsed
- 1 cupplain unsweetened yoghurt
- 3 cupsmixed vegetables, (fresh or frozen)
- ½ cupchopped coriander, (optional)
Nutrition Facts
Per serve
- Energy1438kJ
- Total Fat11.9g
- Saturated Fat2.5g
- Total Carbohydrate28.9g
- Sugars10.1g
- Dietary Fibre9.5g
- Protein33.2g
- Sodium212mg
Method
- Heat oil in a large pot over low heat
- Add onion and cook until soft
- Add the garlic, chicken, curry powder and garam masala to the pot and cook gently for 5 minutes
- Add the canned tomatoes, water and chickpeas
- Cook gently for about 30 minutes or until chicken is cooked through and no longer pink in the middle
- 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
- Remove from the heat
- 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.
- Leave out the chicken and add extra chickpeas to make this meal vegetarian.
Heart disease is New Zealand’s single biggest killer
You can save lives by funding research