Chicken, chickpea and tomato curry

Chicken, chickpea and tomato curry


  • spray oil
  • 500 g skinless chicken breast cut into bite-sized pieces
  • 100 g curry paste 1/3 cup
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 1 400g tin diced tomatoes
  • ½ lemon juiced
  • 1 canned chickpeas rinsed and drained
  • 100 g baby spinach 2 cups
  • 500 g cooked rice 3 cups to serve – basmati
  • 4 tablespoons reduced-fat plain 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.


Calories: 461kcalCarbohydrates: 40gProtein: 37.7gFat: 15gSaturated Fat: 3.4gSodium: 239mgFiber: 6.5gSugar: 7g
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