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Chicken Thigh and Chickpea Curry

Chicken Thigh and Chickpea Curry

with Buttery Rice

Custom recipe
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Speedy curries are a weeknight hero! Chickpeas add extra heartiness to this filling feast, while ginger and fragrant curry paste add all the flavour of a slow-cooked sauce in a fraction of the time!

Tags:QuickEasy Clean-up
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

280 g

Chicken Thighs

¾ cup

Basmati Rice

398 mL

Chickpeas

15 g

Ginger

4 tbsp

Mild Curry Paste

56 mL

Cream

(ContainsMilk/Lait)

1 tbsp

Garlic Puree

56 g

Baby Spinach

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories813 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate92 g
Sugar3 g
Dietary Fiber10 g
Protein46 g
Cholesterol186 mg
Sodium938 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Pot
Paper Towel
Colander
Instructionsarrow up iconarrow up icon
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1

Before starting, add 1 ¼ cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice, garlic puree, 1 tbsp butter and 1/4 tsp salt (dbl both for 4 ppl) to the boiling water. Stir to combine. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

Heat a large pot over medium-high heat. While the pot heats, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper. When the pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)

3

Peel, then mince or grate half the ginger (use all for 4 ppl). Drain and rinse chickpeas.

4

Reduce heat to medium, then add curry paste and ginger to the pot with chicken. Cook, stirring often, until fragrant, 30 sec. Add chickpeas, cream and 1 cup water (1 1/2 cup for 4 ppl). Bring to a simmer. Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 5-8 min.** Add spinach. Season with salt and pepper, then stir until spinach wilts, 1-2 min.

5

Divide rice between plates. Top with chicken and chickpea curry.