Chicken Thigh and Chickpea Curry
with Buttery Rice
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
¾ cup
Basmati Rice
398 mL
Chickpeas
15 g
Ginger
4 tbsp
Mild Curry Paste
56 mL
Cream
(Contains Milk)
1 tbsp
Garlic Puree
56 g
Baby Spinach
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.)
Peel, then mince or grate half the ginger (use all for 4 ppl). Drain and rinse chickpeas.
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.
Divide rice between plates. Top with chicken and chickpea curry.
