Chicken and Chickpea Curry
Pick n Pay - Jul 26th, 15:37
A simple curry with the benefit of very little fat and fibre-rich chickpeas!
1 onion, finely chopped
2 Tbsp (30ml) tomato paste
3 Tbsp (45ml) curry paste
3 chicken breasts, diced
1 can (400g) PnP chopped tomatoes
1 can (400g) PnP chickpeas, drained
½ cup (125ml) chicken stock
½ cup (125ml) yoghurt
Handful of fresh coriander, for serving
Sauté onion in oil until soft.
Add tomato paste and curry paste and cook for 2 minutes.
Add chicken breasts and seal.
Add chopped tomatoes, chickpeas, and chicken stock, and simmer for 10-15 minutes or until cooked through.
Stir in yoghurt and heat through.
Scatter with coriander and serve with naan or rotis.
Naan or rotis, for servingClick here for more Pick n Pay recipes
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