GLUTEN-FREE DINNER RECIPES | BBC GOOD FOOD
Pick from our suppertime menu options that skip grains and wheat, including creamy red lentil pasta, tarragon chicken bake and a one-pan coconut dhal
Provided by Good Food team
Number Of Ingredients 1
CHICKEN AND CHICKPEA CURRY | SAINSBURY'S RECIPES
You cannot beat a warming curry, we add chickpeas to this chicken curry that will boost your protein.
Provided by Sainsbury's
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 20
Steps:
Into a heated pan, spray with the 1 squirt of the oil spray, or add a tsp of oil, add the onion, garlic & ginger, cook over a gentle heat for 3 mins
Add the spices, red chilli & bay leaf, along with a spoonful of water, and cook for a few more mins, stirring, until the aromas are released
Increase the heat a little, add the chicken, stirring, until the chicken is sealed all over, and starting to colour a little
Add the stock, water, tomatoes, cherry tomatoes, tomato puree, chickpeas, cover the pan, reduce the heat, and cook for around 15-20 mins, until the chicken is cooked through.
Before serving, stir half the coriander leaves through the curry, reserving the remainder to scatter over the curry.
Serve with the lemon wedges to squeeze over, and if using, a spoonful of yoghurt, and a sprinkle of nigella seeds. Goes great with a side of rice.
Nutrition Facts : Calories 322 calories, FatContent 7.9 grams, SaturatedFatContent 1.0 grams, SugarContent 13.0 grams, SodiumContent 1100.0 milligrams salt, CarbohydrateContent 25.0 grams, FiberContent 8.2 grams, ProteinContent 33.4 grams
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GLUTEN-FREE DINNER RECIPES | BBC GOOD FOOD
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CHICKEN AND CHICKPEA CURRY | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 322 calories per serving
Into a heated pan, spray with the 1 squirt of the oil spray, or add a tsp of oil, add the onion, garlic & ginger, cook over a gentle heat for 3 mins
Add the spices, red chilli & bay leaf, along with a spoonful of water, and cook for a few more mins, stirring, until the aromas are released
Increase the heat a little, add the chicken, stirring, until the chicken is sealed all over, and starting to colour a little
Add the stock, water, tomatoes, cherry tomatoes, tomato puree, chickpeas, cover the pan, reduce the heat, and cook for around 15-20 mins, until the chicken is cooked through.
Before serving, stir half the coriander leaves through the curry, reserving the remainder to scatter over the curry.
Serve with the lemon wedges to squeeze over, and if using, a spoonful of yoghurt, and a sprinkle of nigella seeds. Goes great with a side of rice.
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