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
LowLoad
16
ModerateNutrition per serving:
| Calories | 419.04 kcal | 21% |
| Fat | 13.70 g | 20% |
| Carbs | 42.94 g | 17% |
| Sugars | 7.09 g | 8% |
| Protein | 34.50 g | 69% |
| Sodium | 931.32 mg | 47% |
| Fiber | 11.08 g | 40% |
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
Read the directions for this recipe at bhf.org.uk
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bhf.org.uk
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