Chicken Chilli

chicken chilli recipe

Chicken Chilli

Want something different to a beef or veggie curry, then this is something new. Chicken and no tomatoes!! Really warming for a chilly evening or great as a big batch for guests to help themselves to.



  • 1 tbsp coconut oil
  • 2 onions, chopped
  • 2 sticks celery, chopped
  • 3 cloves garlic, finely chopped
  • 2 medium carrots, peeled and chopped
  • 600g chicken thigh meat, chopped
  • 1 can chickpeas, drained
  • 1 can cannellini beans, drained
  • 500 ml chicken stock
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 tbsp cumin
  • 2 tsp curry powder
  • 2 oregano sprigs
  • 480g butternut squash, peeled and cut into small cubes
  • Bunch coriander, chopped
  • 4 spring onions, chopped


  • In a large pan cook the onions, celery, garlic and carrots on high heat until they soften.
  • Add the chicken and cook until browning and tip in the chickpeas, beans and chicken stock.
  • Stir in the cayenne pepper, salt, cumin, curry powder and oregano and mix well.
  • Tip in the butternut squash and pop the lid on and simmer for 15 minutes.
  • Remove the lid and keep simmering for 10 minutes. Serve.
  • You can season with chopped coriander and spring onions. You can also make a yoghurt sauce which goes well. For 4 people blend together 4 tbsp coconut yoghurt, with 1 green chilli and a handful of fresh coriander. Place a dollop on top of each dish.

Chicken Chilli chart
  • Kcal: 389
  • Protein: 35.8g
  • Fats: 12.2g
  • Carbs: 29.6g
  • Fibre 9.4g