Chicken, chickpea and green bean curry

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Another great batch cooking recipe, perfect for lunches and quick evening meals. This will keep in the fridge for a couple of days or the freezer for a couple of months, so it’s perfect for those emergency meals, when you just don’t have time to cook from scratch.

The chicken and chickpeas are packed with protein, and this comes in super low on calories at 295 a portion, so could easily be served with a small portion of rice.

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Chicken, chickpea and green bean curry

  • Author: Rachel Wilcock
  • Total Time: 50 minutes
  • Yield: 6 1x
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Description

Tasty and spicy curry packed with goodness!

Ingredients

Scale

Frylite

1 finely chopped onion

6 cloves of garlic, pressed

3 bird eye chillies

1kg chicken breasts

2 tbsp Medium tandoori curry powder

1 tbsp garam masala

1 tbsp turmeric

1 tsp ground coriander

1/2 tsp ground cloves

2 x 400g cans of chopped tomatoes

400g can of chick peas

200g fine trimmed green beans (chopped into approx 30mm pieces)

100g fat free natural yogurt

Handful of chopped fresh coriander

Salt and black pepper

Instructions

  1. Cut chicken breasts into bitesize chunks, place on a plate and season with salt and pepper
  2. Spray pan with frylite and heat on a medium heat
  3. Add the onions and fry until soft
  4. Turn up the heat and add the spices, fry until the spices start smoking
  5. Add the chicken to the pan and fry until the chicken is sealed
  6. Add the tomatoes and bring to the boil
  7. Add the chickpeas and green beans
  8. Simmer on a low heat for half an hour
  9. Remove from the heat and stir through the yogurt
  10. Garnish with the chopped coriander and serve
  • Prep Time: 10
  • Cook Time: 40

Nutrition

  • Calories: 295