The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fast & fragrant chicken & chickpea curry
A pouch of aromatic curry sauce makes light work of this korma-style curry. Ready-diced chicken breast, chickpeas, spinach, green beans and onion simmer together in the sauce with a sprinkle of cardamom and cinnamon for a fuss-free, fragrant feast. A squeeze of lemon and a flourish of fresh coriander seal the deal.
SWK: High protein
Plants 5
SWK: High fibre
quick cook
newBadge
Serving size
Ingredients
- ¾ tsp green cardamom powder (green cardamom powder)
- ½ tsp ground cinnamon
- 230g chickpeas (Chickpeas, water, salt)
- 1 handful of fresh coriander
- 1 unwaxed lemon
- 2 onion
- 160g green beans
- 300g diced chicken breast
- 80g baby spinach
- 250g Slimming World mild curry sauce (Mustard) (Chopped Tomatoes (65%), Caramelised Onions, Water, Ginger Paste, Garlic Paste, Cauliflower, Tomato Paste, Curry Powder (13%)(Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Onion Powder, Salt, Acidity Regulator: Lactic Acid)
Nutritional Information
Calories: 419
Protein: 50g
Carbs: 24g
Fat: 4.9g
Ingredients
- 4 onion
- 240g green beans
- 600g diced chicken breast
- 1½ x green cardamom powder (green cardamom powder)
- 1 tsp ground cinnamon
- 160g baby spinach
- 500g Slimming World mild curry sauce (Mustard) (Chopped Tomatoes (65%), Caramelised Onions, Water, Ginger Paste, Garlic Paste, Cauliflower, Tomato Paste, Curry Powder (13%)(Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Onion Powder, Salt, Acidity Regulator: Lactic Acid)
- 460g chickpeas (Chickpeas, water, salt)
- 2 handful of fresh coriander
- 1 unwaxed lemon
Nutritional Information
Calories: 407
Protein: 49g
Carbs: 21g
Fat: 4.8g
Fast & fragrant chicken & chickpea curry
A pouch of aromatic curry sauce makes light work of this korma-style curry. Ready-diced chicken breast, chickpeas, spinach, green beans and onion simmer together in the sauce with a sprinkle of cardamom and cinnamon for a fuss-free, fragrant feast. A squeeze of lemon and a flourish of fresh coriander seal the deal.
Cook time:
20 mins
Cuisine:
Indian
Food group:
Poultry
Allergens: Mustard
Cooking Instructions
Before you start
- 1x large non-stick frying pan
Ace the base!
- Peel and thinly slice the onions, and trim and halve the green beans.
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions, green beans and chicken for 4-5 mins until browned.
Simmer your curry
- Add the cardamom, cinnamon and spinach, then lightly season to taste with salt. Stir well to submerge the spinach.
- Pour in the curry sauce and add the chickpeas and their water, then stir again and simmer for 6-8 mins.
Finish & serve
- Chop the coriander.
- Squeeze the juice from half the lemon (to taste) into the curry, and cut the remaining half into wedges.
- Stir the coriander into the curry and serve with the lemon wedges.