gut-loving chicken curry

The chickpeas give your gut health a boost and you’ll have plenty of leftovers for lunch at work tomorrow.

INGREDIENTS

• 1/2 tbsp extra virgin olive oil

• 500g chicken thigh, cut into small pieces

• 1 onion, diced

• 2 tsp minced garlic

• 1-2 heaped tbsp curry powder (depending on your spice tolerance)

• 1 tbsp tomato paste

• 4 potatoes, peeled and cubed

• 1 can chickpeas, drained

• 1 1/2 cups basmati rice

• Salt to season

METHOD

Heat olive oil in a large saucepan. Add chicken, onion, garlic and curry powder. Brown the chicken.

Once the chicken is sealed, add the tomato paste and stir to combine.

Add potatoes and chickpeas. Stir through.

Season with salt.

Add enough water to just cover the chicken. Bring to the boil, then reduce to a simmer, cover and cook for 20-25 minutes.

While chicken is cooking, cook rice according to packet directions.

To serve, divide rice among four bowls and top with chicken curry.