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Chickpea Curry with Chicken

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)


  1. Heat oil in a large skillet (or wok) over medium-high heat.

  2. Add chicken; cook, for 4 to 5 minutes, turning once, until golden brown. Remove from pan. Set aside.

  3. 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.

  4. 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.


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