Chicken and Chickpea Curry with Wholegrain Rice

Try this Chicken and Chickpea Curry using Maggi Coconut Milk Powder!

Cooking Time
40
Portions
10

Ingredients

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  •   tsp vegetable oil
  •   onions (300g), diced
  •   cloves garlic, crushed
  • g mild curry paste
  • g MAGGI® Chicken Bouillon
  • g chicken breast, diced
  • g MAGGI® Rich & Rustic Tomato Sauce
  • g tin chickpeas, drained and rinsed
  • g MAGGI® Coconut Milk Powder
  • ml water
  • ml natural yoghurt
  • g coriander, chopped
  • g wholegrain rice

  • 1

    Step 1

    Heat the oil and onions in a large saucepan over a medium heat.
  • 2

    Step 2

    Cook gently until the onions are softened and beginning to brown.
  • 3

    Step 3

    Add the garlic and cook for a further 2-3 minutes.
  • 4

    Step 4

    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.
  • 5

    Step 5

    Pour in the MAGGI Rich & Rustic, chickpeas, water and three quarters of the natural yoghurt.
  • 6

    Step 6

    Simmer for a further 15 minutes to infuse the flavours.
  • 7

    Step 7

    Cook the wholegrain race according to pack instructions, drain and keep warm.
  • 8

    Step 8

    Just before serving stir in the fresh coriander.
  • 9

    Step 9

    To finish, drizzle the remaining natural yoghurt over the curry and serve with the rice.

Ingredients

  • 1 tsp vegetable oil
  • 2 onions (300g), diced
  • 3 cloves garlic, crushed
  • 150 g mild curry paste
  • 15 g MAGGI® Chicken Bouillon
  • 600 g chicken breast, diced
  • 500 g MAGGI® Rich & Rustic Tomato Sauce
  • 400 g tin chickpeas, drained and rinsed
  • 1 g MAGGI® Coconut Milk Powder
  • 140 ml water
  • 150 ml natural yoghurt
  • 41 g coriander, chopped
  • 450 g wholegrain rice