Indian Chicken and Chickpea Curry
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Indian Chicken and Chickpea Curry

Indian Chicken and Chickpea Curry

on Buttery Pilau Rice with Yogurt and Mango Chutney

Rich, creamy and aromatic, this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together easily for a mouth-watering meal that's bound to win hearts! Creamy yogurt and sweet mango chutney balance out the warm spices. The best part? No chopping!

Allergens:
Mustard
Milk

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

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Breast Tenders

¾ cup

Basmati Rice

370 mL

Chickpeas

2 tbsp

Indian Spice Mix

(Contains Mustard)

165 mL

Coconut Milk

56 g

Red Onion, chopped

100 g

Greek Yogurt

(Contains Milk)

4 tbsp

Tomato Sauce

7 g

Cilantro

2 tbsp

Mango Chutney

56 g

Green Peas

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt and Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Energy (kJ)4644 kJ
Calories1110 kcal
Fat43 g
Saturated Fat21 g
Carbohydrate116 g
Sugar21 g
Dietary Fiber14 g
Protein63 g
Cholesterol170 mg
Sodium1410 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

Medium Pot
Measuring Cups
Baking Sheet
Paper Towel
Aluminum Foil
Large Non-Stick Pan
Measuring Spoons
Small Bowl

Instructions

COOK RICE
1

Before starting, preheat your broiler to high. Wash and dry all produce. Add 1 1/4 cups water (dbl cups for 4ppl) in a medium pot. Cover and bring to a boil over high heat. Add the rice to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. When rice is done, remove from heat, add peas and cover. Set aside.

BROIL CHICKEN
2

Pat chicken dry with paper towels. Toss chicken with half the Indian spice and 1 tbsp oil (dbl for 4ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil in middle of oven, tossing halfway, until cooked through, 8-10 min.**

MAKE CURRY
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then onions. Cook, stirring occasionally, until tender, 3-4 min. Add tomato sauce and remaining Indian spice. Cook, stirring often, until fragrant, 30 sec. Add coconut milk, chickpeas (including liquid from can) and 1/2 cup water (dbl for 4ppl). Cook, stirring often, until curry thickens slightly, 4-5 min.

PREP
4

Roughly chop cilantro. Stir together yogurt, half the cilantro and 1/4 tsp sugar (dbl for 4ppl) in a small bowl. Season with salt and pepper.

FINISH CURRY
5

When chicken is done, add to pan with curry and stir to combine.

FINISH & SERVE
6

Fluff rice and peas with a fork. Stir in 1 tbsp butter (dbl for 4ppl). Season with salt. Divide rice between plates and top with chicken and chickpea curry. Spoon over cilantro yogurt and mango chutney. Sprinkle over remaining cilantro.

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