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Indian Chicken and Chickpea Curry

Indian Chicken and Chickpea Curry

on Buttery Pilau Rice with Yogurt and Mango Chutney

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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!


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

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

¾ cup

Basmati Rice

370 mL


2 tbsp

Indian Spice Mix


165 mL

Coconut Milk

56 g

Red Onion, chopped

100 g

Greek Yogurt


4 tbsp

Tomato Sauce

7 g


2 tbsp

Mango Chutney

56 g

Green Peas

Not included in your delivery

2 tbsp


¼ tsp


¼ tsp

Salt and Pepper*

1 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4644 kJ
Calories1110 kcal
Fat43 g
Saturated Fat21 g
Carbohydrate116 g
Sugar21 g
Dietary Fiber14 g
Protein63 g
Cholesterol170 mg
Sodium1410 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Paper Towel
Aluminum Foil
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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.**


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.


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.


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


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.