Chickpea Curry with Chicken – 21 Day Fix Approved

Chickpea Curry with Chicken – 21 Day Fix Approved

For a rich, spicy Indian inspired curry look no further. Protein-rich chicken and chickpeas bring a satisfying heartiness to the dish, while ground cumin, turmeric, and coriander blanket the chickpeas in a rich inviting sauce. In just over 30 minutes you have a savory dinner all are sure to enjoy.

Tip: For a milder (or hotter) version, adjust the amount of chili powder to your taste.

Yields:  4 Servings

Portion Fix Containers: 1 Green, 1 Yellow, 1 Red, 1/2 tsp (Courtesy of Beachbody)


  • 1 Tbsp olive oil
  • 1 lb raw chicken breast tenders
  • 1 medium onion chopped
  • 3 Tbls. minced garlic
  • 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 can coconut milk (can sub chicken broth)
  • 2 Tbls lime juice
  • cilantro (optional but super yummy)


  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, coconut milk, and chicken.
  5. Bring to a boil, reduce heat to medium-low; gently boil for 10 to 15 minutes.
  6. Add lime juice and top with cilantro (if desired).  Serve over Jamine Rice

Nutritional Information (per serving):
Calories: 309
Total Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 67mg
Sodium: 630mg
Carbohydrates: 28 g
Fiber: 3 g
Sugars: 5 g
Protein: 31 g