Chicken and chickpea curry recipe Recipe

Name: Chicken and chickpea curry recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, sliced; 1 tbsp olive oil; 1 clove garlic, finely chopped; 2.5 cm root ginger, peleed and grated; 1 tsp turmeric; 1 tsp curry powder; 1 tbsp flour; 4 chicken breasts, cut into chunks; 400 g (14.1oz) can chickpeas, drained; 0.5 chicken stock cube, dissolved in 300ml boiling water; 100 g (3.5oz) spinach leaves; 2 tbsp mango chutney; 100 ml (3.5fl oz) natural low fat yoghurt; 225 g (7.9oz) basmati rice; 1 tsp coriander seeds, toasted; 25 g (0.9oz) butter substitute; 1 handful fresh coriander leaves, chopped

Servings: persons

1 onion, sliced
1 tbsp olive oil
1 clove garlic, finely chopped
2.5 cm root ginger, peleed and grated
1 tsp turmeric
1 tsp curry powder
1 tbsp flour
4 chicken breasts, cut into chunks
400 g (14.1oz) can chickpeas, drained
0.5 chicken stock cube, dissolved in 300ml boiling water
100 g (3.5oz) spinach leaves
2 tbsp mango chutney
100 ml (3.5fl oz) natural low fat yoghurt
225 g (7.9oz) basmati rice
1 tsp coriander seeds, toasted
25 g (0.9oz) butter substitute
1 handful fresh coriander leaves, chopped

1
In a saucepan heat the olive oil over a moderate heat and fry the onion until soft.
2
Then add the garlic, ginger, turmeric and curry powder and fry for 1 minute.
3
Add the flour and cook for 1 minute, then stir in the stock, stirring constantly.
4
Add the chicken and simmer for 10 minutes.
5
Meanwhile cook the rice according to pack instructions.
6
Add the chickpeas to the curry along with the spinach leaves and heat until the spinach leaves have just wilted.
7
Then stir in the mango chutney and natural yogurt.
8
Heat through gently, but be careful not to boil.
9
Drain the rice and stir in the butter substitute, coriander seeds and the coriander leaves.
10
Serve with the curry.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 onion, sliced, 1 tbsp olive oil, 1 clove garlic, finely chopped, 2.5 cm root ginger, peleed and grated, and more.

Yes, Chicken and chickpea curry recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and chickpea curry recipe

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