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Chicken Curry


1 can diced tomatoes

1 can chickpeas (drained and rinsed)

1/2 can coconut milk

1lb cubed chicken breast

1/2c Peas (frozen)

1tbsp arrowroot flour*

Black Pepper


Curry Powder


1. Heat pan on medium-high heat on stove.

2. Add in coconut milk, diced tomatoes, chickpeas, peas, salt, and pepper and bring to simmer.

3. Add in chicken breast and cook medium heat for 20 minutes or until chicken is cooked through.

4. Add arrowroot flour and mix well to thicken the sauce.

5. Serve over rice

*Can substitute with cornstarch or other flour alternative for thickening.

Feel free to switch up the protein source to beef or keep it vegetarian with tofu or just your favorite vegetables. Cauliflower is my fav in this dish!

Pro-Tip: To keep carbs lower, serve over cauliflower rice instead of regular rice. I reccomend using Jasmine or Basmati rice with this dish for fluffiness and taste.

Makes 4 servings

Macros per serving - 358 calories; 10F/31C/33P


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