Who else get's a craving for curry once the weather get's cold? 🙋♀️ There is just something comforting about the smell of warm curry in your home... And it's super easy to make a HEALTHY curry (without tons of butter), because chickpeas are a staple of Indian cuisine, and provide so many health benefits.
Also, I always think curry dishes are almost better as leftovers. Now THAT'S a solid win!
1 Tbsp olive oil
1 lb raw chicken breast tenders
1 medium onion chopped
3 cloves garlic crushed
½ tsp mustard seed
1 tsp ground turmeric
1 tsp ground cumin divided use
1 tsp ground coriander
1 tsp chili powder
1 (15-oz.) can chickpeas (garbanzo beans) drained and rinsed
1 (14.5-oz.) can low-sodium diced tomatoes
1 cup low-sodium organic chicken broth (or vegetable broth)
Heat oil in a large skillet (or wok) over medium-high heat.
Add chicken; cook, for 4 to 5 minutes, turning once, until golden brown. Remove from pan. Set aside.
Add onion, garlic, ½ tsp. cumin, and mustard seed to same skillet; cook over medium heat, stirring frequently, for 3 to 5 minutes, or until the onion begins to soften.
Add turmeric, remaining ½ tsp. cumin, coriander, chili powder, chickpeas, tomatoes, chicken broth, and chicken. Bring to a boil, reduce heat to medium-low; gently boil for 10 to 15 minutes.
Portion Fix Containers: 1 Green, 1 Red, 1 Yellow, ½ tsp
2B Mindset Plate: Enjoy as part of a great lunch.
Find more information about this new flavor on Beachbody's blog here.