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Serves 4

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 olive oil
  • 2 onions, chopped
  • 2 sticks celery, chopped
  • 3 cloves garlic, finely chopped
  • 2 medium carrots, peeled and chopped
  • 500g 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, cut into small cubes
  • Bunch coriander, chopped
  • 4 spring onions, chopped


  • In a large pan add the oil and cook the onions, celery, garlic, and carrots on high heat until they soften.
  • Add the chicken and cook until browning, then 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.
  • Kcal: 427
  • Protein: 39g
  • Fats: 11g
  • Carbs: 37g
  • Fibre: 12g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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