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