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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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)
Nutrition Values
Utensils
Cooking Steps
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.
