Chicken and Chickpea Curry

I am continuing on my spicy theme with this delicious and nutritious chicken and chickpea curry. This dish is packed full of nutrients and protein that'll keep you going until next weekend!!

So here's what you'll need:

1 tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon yellow or black mustard seeds
1 teaspoon nigella seeds
3 or 4 cardamon pods ( bruised slightly in a pestle and mortar)
4 medium chicken breasts (finely diced)
1 white onion (finely sliced)
3 cloves garlic (finely minced)
1 teaspoon fresh ginger (finely minced)
1 red chilli ( finely sliced)
1 handful cherry tomatoes
400g or 1 can plum tomatoes
400g or 1 tin chickpeas (drained and rinsed)
sea salt and black pepper to taste.


Heat olive oil over a medium heat in a large casserole or heavy based pan.
Add the cumin, mustard, nigella and cardamom seeds and cook gently for 2 - 3 minutes, to allow flavours infuse.
Add the diced chicken and cook over a medium to low heat for 5 - 8 minutes, stirring continuously.
Next add the onion, garlic, ginger,chilli and cherry tomatoes, stir well and cook gently for 2 - 3 minutes, stirring continuously.
Add the plum tomatoes, stir well and cook over a low heat for 8 - 10 minutes.
Stir in the chickpeas and season with sea salt and black pepper, before heating through for 4 - 6 minutes. Be careful not to over cook as the chickpeas will end up mushy and unpalatable!!!

Serve with wholegrain or basmati rice with naan bread on the side!

Bon Appetite!