• 6servings
  • 55minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, H, D, E
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 garlic clove, minced

  3. 6 chicken breasts, cubed

  4. 2 tablespoons curry powder

  5. salt and pepper to taste

  6. 500ml passata

  7. 1 (410g) chickpeas, rinsed and drained

  8. 4 tablespoons peanut butter

  9. 50g fresh coriander leaves

Instructions Jump to Ingredients ↑

  1. Add the olive oil to a large saucepan and brown the garlic for a few seconds.

  2. Add the diced chicken and cook over medium heat for 5 minutes, stirring constantly.

  3. Add the curry powder, salt, pepper, passata, chickpeas and peanut butter and simmer over low heat for about 25 minutes.

  4. Add coriander (keep some sprigs for garnish) and cook for 5 minutes. If the sauce is too thick, add a few tablespoons of water.

  5. Adjust the seasoning, garnish with coriander and serve immediately with white rice.


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