Chicken and Chickpea Curry

Food Main Courses Quick Meals

Mild and creamy, this curry will go down well with young and old

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10 Servings

Ingredients

• 1 tsp vegetable oil

• 2 onions (300g), diced

• 3 cloves garlic, crushed

• 150g mild curry paste

• 60g MAGGI® Coconut Milk Powder

• 15g MAGGI® Chicken Bouillon

• 600g chicken breast, diced

• 500g MAGGI® Rich & Rustic Tomato Sauce

• 400g tin chickpeas, drained and rinsed

• 150ml natural yoghurt

• 450g wholegrain rice

• 40g coriander, chopped

Method

Heat the oil and onions in a large saucepan over a medium heat. Cook gently until the onions are softened and starting to brown.
Add the garlic and cook for a further 2-3 mins.
Stir in the curry paste, MAGGI® Coconut Milk Powder and MAGGI® Chicken Bouillon and cook for 5 mins, then add the chicken and cook for a further 10 mins.
Pour in the MAGGI® Rich & Rustic Tomato Sauce, chickpeas, 140ml water and three quarters of the natural yoghurt.
Simmer for a further 15 mins to infuse the flavours.
Cook the wholegrain rice according to pack instructions, drain and keep warm.
Just before serving, stir in the fresh coriander. Drizzle the remaining natural yoghurt over the curry and serve with the rice.

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