Chicken, chickpea and tomato curry


Serves: 4
Time to make: 25 mins
Total cost: $19.76 / $4.94 per serve

  • cooking oil spray
  • 500g chicken breast fillets, cut into bite-sized pieces
  • 1/3 cup Curry paste
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 400g can no-added-salt chopped tomatoes
  • 1/2 lemon, juiced
  • 400g can no-added-salt chickpeas, rinsed and drained
  • 2 cups baby spinach
  • 3 cups steamed basmati rice, to serve
  • 4 tablespoons low-fat natural yoghurt, to serve


Step 1 Spray a large, heavy-based pot with oil and place over high heat. Add chicken and cook, turning occasionally, until golden brown. Transfer chicken into a bowl and set aside.

Step2 In the same pot, add curry paste, garam masala and curry powder. Stir to combine. Cook for a minute, then add tomatoes and lemon juice. Cook for 10 minutes over medium-high heat, or until curry has slightly darkened in colour.

Step 3 Return chicken to pot, along with chickpeas. Cook for 3–4 more minutes, or until chicken is cooked through. Stir through baby spinach to wilt.

Step 4 Serve curry with steamed basmati rice and a tablespoon of yoghurt.

HFG tip

When first putting chicken in the hot pan, don’t stir or turn it too regularly as the chicken will sweat and this will prevent browning.

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