Gluten Free Indian Chicken & Chickpea Curry
Food
Main Courses
Indian
Gluten-free
10 Servings
Ingredients
1tbsp vegetable oil
2 onions, diced
3 cloves garlic, crushed
150g mild curry paste
15ml Maggi Chicken Liquid Concentrate
600g chicken breast, diced
500g Maggi Rich & Rustic Tomato Sauce
400g tin chickpeas, drained and rinsed
60g Maggi Coconut Milk Powder
140ml water
150ml natural yoghurt
40g coriander, chopped
450g brown rice
Method
-
Heat oil and onions in a large saucepan over a medium heat. Cook gently until onions are softened and beginning to brown. Add garlic and cook for a further 2-3 minutes
-
Stir in curry paste and chicken liquid concentrate and cook for 5 minutes, add chicken and cook for a further 10 minutes
- Pour in tomato sauce, chickpeas, coconut milk powder, water and three-quarters of the yoghurt. Simmer for further 15 minutes
-
Cook rice accordingly
-
Just before serving stir in coriander
- Drizzle over remaining yoghurt and serve with rice
