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.

0:40 TIME
10 portions

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

Prep:20 minutes. Cook:20 minutes.

Heat the oil and onions in a large saucepan over a medium heat.
Cook gently until the onions are softened and beginning to brown.
Add the garlic and cook for a further 2-3 minutes.
Stir 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.
Pour in the MAGGI Rich & Rustic, chickpeas, water and three quarters of the natural yoghurt.
Simmer for a further 15 minutes to infuse the flavours.
Cook the wholegrain race according to pack instructions, drain and keep warm.
Just before serving stir in the fresh coriander.
To 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%