Coconut Chicken and Chickpea Curry
with Basmati Rice, Bell Pepper and Peas
Inspired by Indian malai kofta, fried potato and paneer balls served in a rich curry sauce, we've used chickpeas and chicken for an easy alternative. With bell pepper, peas and mango chutney to finish, this flavoursome curry hits every note!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
1 carton(s)
Chickpeas
50 grams
Korma Curry Paste
(Contains: Mustard)
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
120 grams
Peas
40 grams
Mango Chutney
240 grams
Diced British Chicken Breast
Not included in your delivery
300 milliliter(s)
Water for the Rice
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
b) Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
c) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
a) Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.
b) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large saucepan on high heat.
b) Once hot, add the chicken and pepper chunks and fry until charred, 5-6 mins. Continue to stir while they cook. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat.
c) Meanwhile, drain and rinse the chickpeas in a sieve.
a) Reduce the heat to medium, then stir in the garlic and korma curry paste. Fry until fragrant, 1 min.
b) Stir in the coconut milk, vegetable stock paste, chickpeas and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until slightly thickened, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
a) When the curry has thickened, stir in the peas and mango chutney until warmed through.
b) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
a) Share the rice between your serving bowls.
b) Spoon over the chicken and chickpea curry.
