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Chicken and chickpea curry named Chicken Moon curry by three year old who calls chickpeas ‘moons’. This is a super tasty crowd-pleaser in our house with the added bonus of being packed full of veg, nutritious fibre and mineral rich chickpeas and lean protein. 


Serves 4 -6 


1 tablespoon rapeseed oil

1 large onion sliced

1 red pepper sliced

1 yellow pepper sliced

3 tablespoons of medium curry powder ( i use Sharwoods)

3 tablespoons mango chutney

3 chicken breasts sliced

1 tin coconut milk

1 tin chopped tomatoes

1 heaped teaspoon cornflour and water


  1. In a large deep pan or pot, heat the oil and add the onions. Cook, stirring regularly for about five minutes until the onions are golden and soft.
  2. Add the curry powder and stir continuously for a minute until aromatic.
  3. Next add the peppers and chicken and cook until everything is coated and the chicken is ‘browned’.
  4. Add the tomatoes, coconut milk, chickpeas and mango chutney. Give everything a good stir until everything is combined. Cover and simmer for 20 minutes.
  5. Mix the cornflour with a splash of water to make a slurry, add the to curry and stir well. At this point leave the cover off your pan/pot and simmer gently for a further 20 minutes.

Serve with basmati rice and poppadoms. This curry freezes well and is a good one to add to your batchcooking arsenal.

Happy cooking,

Dublin Mummy x

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