

Chicken and Chickpea Curry with Wholegrain Rice
- 0:40 TIME
- 10 Portions
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
METHOD
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.
CHEF'S TIP
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.
NUTRITION INFORMATION
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.
Products used in the recipe


MAGGI® Rich & Rustic Tomato Sauce 800g
