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8 min


4 to 6 servings

* PLUS Cooking time: 15 minutes

Roberto Caruso


  • 3 skinless, boneless chicken breasts
  • 1 tbsp butter , or vegetable oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 onion
  • 4 tbsp curry powder
  • 1 tbsp all-purpose flour
  • 1 tsp grated fresh ginger , or 1 tsp bottled chopped ginger
  • 1/2 tsp salt
  • 284-mL can undiluted chicken broth , or 1 cup chicken bouillon
  • 1 1/2 cups frozen peas
  • 540-mL can chickpeas , or lentils (optional)


  • Slice chicken into thin strips. Melt butter in a large saucepan over medium-high heat. Add chicken and stir often until light golden, 4 to 5 minutes. Meanwhile, core and seed peppers, then slice into thick strips. Coarsely chop onion. Once chicken has turned golden, add peppers and onion. Sprinkle evenly with curry powder, flour, ginger and salt. Stir constantly 1 minute. Then pour in chicken broth. Scrape up and stir in any brown bits from pan bottom.
  • Reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is cooked through and peppers begin to soften, 6 to 8 minutes. Meanwhile, measure out peas. Rinse and drain chickpeas. Once chicken is cooked, stir in peas and chickpeas. Stir often until heated through, 4 to 5 minutes. Great with warm nan bread or rice and dollops of mango chutney.

Nutrition (per serving)

  • Calories
  • 168,
  • Protein
  • 20.3 g,
  • Carbohydrates
  • 12.6 g,
  • Fat
  • 4.3 g,
  • Fibre
  • 3.2 g,
  • Sodium
  • 639 mg.

This is pure comfort when the cold weather hits. Our robust one-pot dinner makes use of ingredients you probably have on hand and doesn’t require a lot of babysitting.

Tomorrow’s lunch

Toss with cooked day-old rice for a cold salad, or reheat and serve in a pita or roti.