SW recipe: Chicken and chickpea curry

Serves 4
Ready in about 40 minutes


low calorie cooking spray

2 onions, finely sliced

2 red peppers, deseeded and sliced

4 garlic cloves, crushed

2 1/2 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 and place over a medium heat add 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.

Syns per serving: FREE

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If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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