By Nichola Williams
Chicken, Chickpea & Mango Curry
8 steps
Prep:15minCook:30min
A great way to add beans to a simple curry dish.
Updated at: Wed, 16 Aug 2023 23:57:41 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories351.7 kcal (18%)
Total Fat10.7 g (15%)
Carbs29.2 g (11%)
Sugars7.6 g (8%)
Protein34.8 g (70%)
Sodium729.4 mg (36%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspvegetable oil
1onion
chopped
2cloves garlic
minced
1 Tbspcurry powder
1 tspground cumin
1 tspground coriander
½ tspturmeric
¼ tspcayenne pepper
1can chickpeas
drained and rinsed
1can chopped tomatoes
500mlchicken stock
1 lbboneless skinless chicken breasts
cubed
1 Tbspmango chutney
salt
to taste
pepper
to taste
rice
cooked, for serving
Fresh coriander
chopped, for garnish
Instructions
Step 1
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Step 2
Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the pot and cook for 1 minute, stirring constantly.
Step 3
Add the cubed chicken to the pot and cook the chicken for 2-3 minutes until sealed.
Step 4
Add the chickpeas, diced tomatoes, and chicken stock to the pot and bring to a simmer.
Step 5
Add the mango chutney to the pot and stir to combine. Cook for 5 minutes.
Step 6
Season the curry with salt and pepper to taste.
Step 7
Serve the curry over cooked rice and garnish with chopped coriander.
Step 8
Enjoy your delicious chickpea chicken and mango curry!
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