Chicken and Chickpea Curry
Nutrition per Serving
428
Calories
36.72g
Protein
44.08g
Carbs
12.19g
Fat
Nice and spicy - perfect for a rainy day.
Ingredients
1 cup plain yogurt, lowfat
3 tsps curry powder
3 tsps turmeric
1 tbsp canola oil
200 g chicken breasts, chopped
1 wedge yields lemon juice
5 sprigs fresh coriander, chopped
1 clove garlic, chopped
100 g onion, chopped
100 g green pepper, chopped
200 g chickpeas
1 tbsp soy sauce
Instructions
1. Heat the canola oil in a large pan and add the onion, coriander, green peppers, garlic and chick peas. Fry lightly.
2. Add the curry powder and turmeric to the onion mix. Add a little bit of water if fluid is needed. Remove from pan.
3. Put chicken in pan and fry until cooked. Flavor with soy sauce and lemon juice.
4. Add onion and curry mix to chicken and simmer for about 20 minutes.
5. Add yogurt, heat through and remove from stove.
6. Serve with wild rice and sambals.
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