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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Red Onion, chopped
Salt and Pepper*
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.