Chicken and Chickpea Curry

• 350g diced Chicken Breast
• 2 tbsp Coconut Oil
• 2 Onions, cut into wedges
• 1 tsp Lazy Garlic
• 2-3 tbsp Balti Spice
• 1 tsp Garam Masala
• 1 tsp Cumin Seeds
• 225g Chopped Tomatoes
• 400g tin of Chickpeas, drained & rinsed
• 60g Coconut Cream
• 400ml Water
• Spring Onions, diced to decorate

Method

1. Heat oil in a medium sized saucepan on the hob. Once oil melted add chicken until sealed, takes 2-3mins. Remove using slotted spoon & place to one side.
2. Add onion, garlic & spices. Fry for 2 mins. Add tomatoes, water & chicken. Bring to boil. Reduce to simmer. Cook for 10 mins.
3. Add chickpeas to pan. Cook for a further 10 mins.
4. Stir in coconut cream. Serves curry & garnish with chopped spring onions.

Macro info per serving:
Protein = 60g
Carbs = 24g
Fat = 26.5g
Energy = 574.5Kcal