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Chicken & baby-marrow curry with chickpeas

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Recipe Ingredients

  • 2 tbsp olive oil
  • 450g skinless, boneless chicken thighs, cut into 1cm chunks,
  • 400g can of chickpeas, rinsed and drained
  • 450g baby marrow, cut into 1cm chunks
  • 2 tbsp curry powder
  • 1 cup mild salsa
  • ½ cup water

Recipe Directions

  1. Heat 2 tbsp olive oil in a pan and cook 450g skinless, boneless chicken thighs, cut into 1cm chunks, on medium-high for 7 minutes or until browned, stirring often.
  2. Add chickpeas and 450g baby marrow, cut into 1cm chunks. Cook for 3 minutes or until baby marrow is just tender, stirring.
  3. Add 2 tbsp curry powder and cook for 1 minute, stirring.
  4. Stir in 1 cup mild salsa and ½ cup water. Simmer, stirring, for 4 minutes or until chicken loses its pink colour.

Each Serving:


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