Chickpea and chicken satay

453 calories     £1.12     25 minutes

Curries are perfect winter warmers as well as being majorly cheap. The great thing about them is that you can cook them in large quantities and then simply freeze them afterwards. Serves 4

All you need is

70g chickpeas

1 chicken breast

1 pineapple round

1 shallot

250g coconut milk

1 tbsp curry powder

2 tbsp smooth peanut butter

2 tbsp water

1 tbsp lemon juice

To make it just

Chop the chicken into small chunks and either grill on a medium heat (gas mark 5/190C/170 Fan) or fry with little or no oil.

Slice the pineapple round and shallot into small chunks.

In a saucepan combine all ingredients including the cooked chicken, leave to cook for 10 minutes on a medium heat.

Once warm either enjoy with rice or leave to cool and freeze.

The reviews are in

For those who don’t believe that you can substitute chickpeas for chicken this is a great way to try it. If you’re feeling confident – or are a vegetarian – get rid of the  chicken all together.

I had mine on top of a sweet potato with spinach, but it can be enjoyed with rice or naan bread.

Where to buy

ASDA Tesco Sainsbury’s
Chickpeas £0.35 £0.35 £0.40
Chicken breast £3.33 £3.82 £2.90
Pineapple £1.00 £1.00 £0.75
Shallot £1.13 £1.00 £1.50
Coconut milk £0.40 £0.69 £0.90
Curry powder £1.00 £1.00 £1.00
Smooth peanut butter £0.62 £0.65 £1.30
Lemon juice £0.50 £0.60 £0.50



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