SW recipe: Chicken and Chickpea curry

Serves 4

Ready in about 40 minutes
Syns per serving: FREE


Low-calorie cooking spray

2 onions, finely sliced

2 red peppers, deseeded and sliced

4 garlic cloves, crushed

2½ tbsp dried garam masala

2 x 400g cans chickpeas, drained and rinsed

500ml chicken stock

400g can chopped tomatoes

300g dried rice

4 skinless and boneless chicken breasts, thinly sliced

300g fat-free natural

Greek-style yogurt

100g fresh coriander, roughly chopped


1 Spray a large, deep, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the onions and peppers for 5-6 minutes, stirring, until starting to colour and soften. Add the garlic and garam masala with a good splash of water and fry for 1-2 minutes until fragrant.

2 Add the chickpeas, stock and tomatoes. Bring everything to a simmer and cook for 15 minutes. Meanwhile, cook the rice according to the pack instructions, then drain.

3 Add the chicken to the chickpeas and tomatoes, bring back to a simmer and cook for a further 5-6 minutes until the chicken is cooked through.

4 Remove the curry from the heat, then add the yogurt and season. Stir through the coriander and serve immediately with the rice.


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