Low-carb, High Protein Chicken & Chickpea Curry with Cauli Rice

Method

1. 1 Chop the Chicken Breasts into 1-inch cubes, and season with Salt and Pepper.
2. 2 In a large skillet or non-stick pan, warm a little Olive Oil over a medium-high heat. Add the Chicken and cook for 2-3 minutes per side - until golden. Then transfer it to a plate whilst the sauce is being prepared.
3. 3 Add diced Onion and Bell Peppers to the pan and saute, stirring frequently, for 4-5 minutes or until tender. Then add Garlic, Ginger, and Curry Powder. Cook for a couple of minutes until fragrant.
4. 4 Drain the Chickpeas. Then add these, the diced Tomatoes, Broth, Coconut Milk and previously-cooked Chicken bits. Stir until everything is combined and the meat is covered.
5. 5 Reduce the heat to a simmer and cover. Cook for a futher 15 minutes, stirring occasionally.
6. 6 Once cooked, add the chopped Spinach leaves and allow to sit for a couple of minutes - until wilted. Season with Salt and Pepper as needed.
7. 7 Served immediately with Cauli Rice and freshly chopped Coriander.
8. 8 Any leftovers can be cooled and stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
9. 9 Enjoy!!