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Indian Chicken and Chickpea Curry

Indian Chicken and Chickpea Curry

on Buttery Pilau Rice with Yogurt and Mango Chutney

20-MIN MEAL
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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!

Allergens:Mustard/MoutardeMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Tenders

¾ cup

Basmati Rice

370 mL

Chickpeas

2 tbsp

Indian Spice Mix

(ContainsMustard/Moutarde)

165 mL

Coconut Milk

56 g

Red Onion, chopped

100 g

Greek Yogurt

(ContainsMilk/Lait)

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*

(ContainsMilk/Lait)
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
Utensils
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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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.

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.**

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.

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.

5

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

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.