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Spiced Chicken, Chickpeas and Spinach
with Fluffy Cilantro Rice and Yogurt Sauce
This supper is packed with chickpeas, chicken and Indian-style spices. Fluffy rice is the perfect base for this curry and cooling yogurt brings it all together!
Ingredients: Chicken breast • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Basmati rice • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Shallot • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Garlic • Cilantro • Red chili pepper.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Chickpeas
(May contain Gluten, Wheat)
¾ cup
Basmati Rice
1 tbsp
Indian Spice Mix
(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
unit(s)
Garlic, bulb
3 unit(s)
Garlic, cloves
1 unit(s)
Shallot
1 unit(s)
Chili Pepper
7 g
Cilantro
1 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
113 g
Baby Spinach
6 tbsp
Yogurt Sauce
(Contains Milk)
2 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear. Add rice to the boiling water, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** Transfer to a plate and cover to keep warm.
- Meanwhile, peel, then finely chop shallot.
- Roughly chop cilantro.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chili!)
- Reheat the pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add shallots. Cook, stirring often, until almost tender, 2-3 min.
- Add Indian Spice Mix, curry paste, tomato sauce base, half the garlic and 1/4 tsp (1/2 tsp) chilis. (NOTE: Reference heat guide.)
- Cook, stirring often, until shallots are tender and spices are fragrant, 1-3 min.
- Add chickpeas with canning liquid, broth concentrate and 1/2 cup (1 cup) water to the pan with shallots.
- Using a potato masher, roughly mash chickpeas.
- Cook, stirring occasionally, until curry thickens slightly, 7-8 min. (TIP: If needed, reduce heat to medium to maintain a gentle simmer!)
- Season with salt and pepper.
- Add spinach, then stir until wilted, 1-2 min.
- Meanwhile, add remaining garlic and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine.
- Arrange flatbread on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
- Brush the tops of flatbread with garlic oil. Broil in the middle of the oven until warmed through, 2-3 min. (NOTE: For 4 ppl, broil one sheet of flatbread at a time.)
- Fluff rice with a fork, then stir in half the cilantro and 1 tbsp (2 tbsp) butter.
- Cut flatbread into points.
- Thinly slice chicken.
- Divide cilantro rice and spiced chickpeas between bowls.
- Top with chicken.
- Sprinkle remaining cilantro over top.
- Dollop yogurt sauce over top.
- Serve flatbread points on the side.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** Transfer to a plate and cover to keep warm. Use the same pan to cook curry in step 3.
Thinly slice chicken. Top bowls with chicken.