Chicken and chickpea curry recipe
A straightforward, filling chickpea and chicken curry served with fresh coriander leaves.
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 can chickpeas, drained
- 0.5 chicken stock cube, dissolved in 300ml boiling water
- 100 g spinach leaves
- 2 tbsp mango chutney
- 100 ml natural low fat yoghurt
- 225 g basmati rice
- 1 tsp coriander seeds, toasted
- 25 g butter substitute
- 1 handful fresh coriander leaves, chopped
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- In a saucepan heat the olive oil over a moderate heat and fry the onion until soft. Then add the garlic, ginger, turmeric and curry powder and fry for 1 minute.
- Add the flour and cook for 1 minute, then stir in the stock, stirring constantly. Add the chicken and simmer for 10 minutes.
- Meanwhile cook the rice according to pack instructions.
- Add the chickpeas to the curry along with the spinach leaves and heat until the spinach leaves have just wilted. Then stir in the mango chutney and natural yogurt. Heat through gently, but be careful not to boil.
- Drain the rice and stir in the butter substitute, coriander seeds and the coriander leaves. Serve with the curry.
This recipe was devised by Sue Batty for Flora pro.activ Olive spread
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