This curry is great to be batch cooked and stored in the fridge or freezer for a later date.
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Chickpeas are not only a good source of protein they are also packed with important vitamins and minerals such as folate and iron.
Folate (also known as vitamin B9) - helps our bodies forming new cells such as red blood cells.
Iron - required by the body to create the part of the red blood cell that carries the oxygen around the body and is a common deficiency around the world.
Vitamin C - helps our bodies absorb iron which makes tomatoes an excellent addition to this recipe as one tomato provides almost half our daily vitamin C intake.
Makes 4 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
- 400g chicken breast
- 400g can chickpeas, drained
- 2 tbsp olive oil
- 2 onions, finely chopped
- 2 cloves garlic, crushed
- 2 tomatoes, chopped
- 100g 0% fat Greek yoghurt
- 250ml water
- 1 tsp garam masala
- 1 tbsp curry powder, mild or hot
- 1 tsp turmeric
- 1 tsp paprika
- Handful coriander, chopped
Heat the olive oil in a pan on medium heat. Add the garlic and onions then cook until softened.
Add in the curry powder, turmeric, and paprika, cook for a few seconds before adding in the chopped tomatoes. Cook until the tomatoes soften.
Add the chicken then stir and cook for 2-3 minutes then add the chickpeas, water and yogurt then stir well.
Add the yoghurt in batches and stir well after each addition to avoid it curdling. Simmer and stir occasionally for 8-10 minutes or until the chicken is cooked and the chickpeas are soft and tender.
Stir in the chopped coriander and garam masala.
Then separate out portions and serve with a side of rice, naan or chapati.
Add in extra vegetables like peas, carrots, potatoes or courgette.
If batch cooking make sure it’s cooled before storing in the fridge or freezer.
Make it completely plant-based by swapping the chicken for sweet potatoes or tofu and swap the Greek yoghurt for a vegan yoghurt like coconut, soya, cashew or almond yogurt.