This chicken curry recipe is appreciated by children as well as weight concerned adults.
The chicken fillets in this dish offer good lean, low fat meat, an excellent source of protein.
You’ll get both good carbohydrates and protein from the chickpeas.
The vegetables will cover your need for vitamins and trace elements and provide lots of fiber and water.
Of course you can replace the suggested vegetables in this chicken curry recipe with your favorite ones. Play with it!
4 servings
Ingredients
2 chicken fillets (250 grams / ½ pound)
1 tablespoon of olive oil
1 clove of garlic
1 teaspoon of ground cinnamon
1 teaspoon of ground cumin
½ teaspoon of ground cardamom
Pinch of cayenne pepper (optional)
1 onion
150 grams / 1/3 pound French string beans
1 red bell pepper
250 grams / ½ pound of cooked chickpeas, drained
150 grams / 1/3 pound of frozen spinach, defrosted and well squeezed
1 teaspoon of corn flour (optional)
150 cl / ¾ cups water
1 cube of vegetable or chicken stock, dissolved in a little water
Salt, pepper
Preparation
1. Cut the chicken in slices and the garlic into tiny pieces.
2. Heat the oil in a big pot and sauté the garlic with the spices.
3. Add the chicken and let it brown on all sides. Cook for about 5 minutes until the chicken is cooked. Remove it from the pot.
4. Cut the onion in half and then in thin slices.
5. Cut the bell pepper in stripes.
6. In the same pot, add the onion, the beans and the bell peppers and leave them to soften.
7. Add the chicken to the pot again, together with the chickpeas, the spinach and the stock. Cook for about 5 minutes.
8. If you want, you can now add the corn flour, dissolves in water and cook until the sauce has thickened.
9. Salt and pepper to taste.
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