Chicken and chickpea curry

"There's no need to get a takeaway when you can make this easy curry, which will work just as well with pork or turkey instead of chicken."
Prep time:
20 min
Cook time:
45 min
Servings:
2 people

Health Score

High
Medium
Low
9.7 / 10
High score

Glycemic Index

Index
37
Low
Load
16
Moderate

Nutrition per serving:

Calories419.04 kcal21%
Fat13.70 g20%
Carbs42.94 g17%
Sugars7.09 g8%
Protein34.50 g69%
Sodium931.32 mg47%
Fiber11.08 g40%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
37
Low
Glycemic Load
16
Moderate

Ingredients

2 tsp rapeseed oil
1 onion sliced
1 small red pepper deseeded and sliced
1 small fresh red chilli deseeded and finely chopped
1 clove garlic crushed
1cm (½in) piece fresh root ginger peeled and finely chopped
3 skinless boneless chicken thigh fillets (about 225g/8oz trimmed weight) trimmed of fat each cut into 4
1 tbsp plain flour
1 tsp each of ground coriander ground cumin and turmeric powder
150ml (¼ pint) homemade or reduced-salt vegetable stock (make your own or use a gluten-free version if you want the dish to be gluten-free)
227g (8oz) can chopped tomatoes in rich natural juice
1 tbsp tomato purée
300g (10½oz) can chickpeas in water drained and rinsed
85g (3oz) small fresh spinach leaves

Directions

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