- Dice your chicken into half inch cubes.
- Add cubed chicken and diced onion to a heated and oiled nonstick pan.
- Cook for a few minutes over med high heat stirring occasionally ensuring chicken cooks evenly.
- Add chickpeas, coconut milk and curry and cook for approximately 5 minutes.
- Add Tomatoes to the pan and cook until Tomatoes have heated through.
- Remove from heat and serve on a bed of spinach.
Chef’s Tip: You can substitute the chickpeas with butter beans or kidney bean.