Chicken and Chickpea Curry with Wholegrain Rice
A classic mild curry that uses a range of MAGGI products to give that authentic taste you're after.
Ingredients
- 1 tsp. vegetable oil
- 2 onions (300g), diced
- 3 cloves garlic, crushed
- 150g mild curry paste
- 15g MAGGI® Chicken Bouillon
- 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 wholegrain rice
Preparation
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1Heat the oil and onions in a large saucepan over a medium heat.
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2Cook gently until the onions are softened and beginning to brown.
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3Add the garlic and cook for a further 2-3 minutes.
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4Stir in the curry paste, coconut milk powder and chicken bouillon and cook for 5 minutes, then add the chicken and cook for a further 10 minutes.
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5Pour in the MAGGI Rich & Rustic, chickpeas, water and three quarters of the natural yoghurt.
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6Simmer for a further 15 minutes to infuse the flavours.
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7Cook the wholegrain race according to pack instructions, drain and keep warm.
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8Just before serving stir in the fresh coriander.
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9To finish, drizzle the remaining natural yoghurt over the curry and serve with the rice.
If the consistency off the curry is too thick adjust by adding a little chicken stock or water. Try replacing the chicken with vegetables to make a vegetable and chickpea curry.
Typical Values |
Per 100g |
Per serve |
Reference Intake |
% RI* |
---|---|---|---|---|
Energy |
522 kJ 124 kcal |
1766 kJ 420 kcal |
8400 kJ 2000 kcal |
21% |
Fat |
3.9g |
13.1g |
70g |
19% |
of which: saturates |
1.4g |
4.8g |
20g |
24% |
Carbohydrate |
15.1g |
51.2g |
260g |
20% |
of which: sugars |
2.2g |
7.3g |
90g |
8% |
Fibre |
1.1g |
3.8g |
- |
- |
Protein |
6.6g |
22.4g |
50g |
45% |
Salt |
0.35g |
1.17g |
6g |
20% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.