Indian Chicken & Chick Pea Curry

Cooking Time

Ingredients

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Ingredients

  •   1 Vegetable Oil
  •   2 Onions, diced
  •   3 Cloves Garlic, crushed
  • g Mild Curry Paste
  • g Maggi Gluten Free Chicken Bouillon ( 648639)
  • g Chicken Breast, diced
  • g Maggi Rich & Rustic Tomato Sauce (650471)
  • g Tin Chickpeas, drained and rinsed
  • g Maggi Coconut Milk Powder (656526)
  • ml Water
  • ml Natural Yoghurt
  • g Fresh Coriander , chopped
  •   10 Small Naan Breads

Method

  • 1

    Step 1

    Heat the oil and onions in a large saucepan over a medium heat. Cook gently until the onions are softened and beginning to brown.
  • 2

    Step 2

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

    Step 3

    Stir in the curry paste and chicken bouillon and cook for 5 mins, then add the chicken pieces and cook for a further 10 mins. Pour in the tomato sauce, chickpeas, coconut milk powder, water and ¾ of the natural yoghurt. Simmer for a further 15 mins to infuse the flavours.
  • 4

    Step 4

    just before serving, stir in the fresh coriander.
  • 5

    Step 5

    To finish, drizzle the remaining yoghurt over the curry and serve with warm mini naan bread.

Ingredients

  • 1 Vegetable Oil
  • 2 Onions, diced
  • 3 Cloves Garlic, crushed
  • 150 g Mild Curry Paste
  • 15 g Maggi Gluten Free Chicken Bouillon ( 648639)
  • 600 g Chicken Breast, diced
  • 500 g Maggi Rich & Rustic Tomato Sauce (650471)
  • 230 g Tin Chickpeas, drained and rinsed
  • 60 g Maggi Coconut Milk Powder (656526)
  • 140 ml Water
  • 150 ml Natural Yoghurt
  • 40 g Fresh Coriander , chopped
  • 10 Small Naan Breads