RECIPE: Yellow Chicken & Chickpea Curry

Serves 6


1kg chicken breast, diced
2 medium brown onions (240g), chopped
200g butternut pumpkin, diced
1tsp garlic paste (5g)
1tsp ginger paste (5g)
½ tbs turmeric
½ tbs sweet paprika
½ tbs garam masala
¼ cup Natvia (or other natural sweetener)
½ cup chicken or vegetable stock
1 can (400g) chick peas, drained
2 cups cauliflower (500g)
Pinch of Salt
½ cup fresh coriander leaves



Spray a medium saucepan with cooking oil and sautee the onion until softened.

Add the garlic, ginger, Natvia and spices and cook, stirring until fragrant.

Add the chicken breast and pumpkin and cook a further 2 minutes, stirring regularly to coat.

Add the cauliflower, chick peas, stock, and salt to taste, bring to the boil, then reduce heat and simmer until thickened.

Once ready, stir through the coriander and serve with steamed Jasmine rice.


MACROS (per serve, not including rice):

322 calories, 45g protein, 19g carbs, 3.6g fat