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.
Ingredients
1 tsp vegetable oil
2 g onions (300g), diced
3 g 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
60 g MAGGI® Coconut Milk Powder
140 ml water
150 ml natural yoghurt
40 g coriander, chopped
450 g wholegrain rice
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