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.
10
Step 10
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.