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Creamy Spiced Chickpea and Chicken Curry

Creamy Spiced Chickpea and Chicken Curry

Creamy Spiced Chickpea and Chicken Curry

with Sweet Potato

Recipe Development TeamPublished on August 30, 2022

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Spiced Lentil and Chicken Curry in just 20 minutes for a delicious and speedy meal.

Due to quality issues with lentils, you'll instead receive chickpeas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!

Tags:

Rapid

•Spicy

•High Protein

Allergens:

Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

1

Sweet Potato

1

Garlic Clove**

½

Lime

1

Chickpeas

260

Diced Chicken Breast

1

Pasanda Style Seasoning

200

Coconut Milk

10

Vegetable Stock Paste

(Contains: Celery)

Not included in your delivery

50

Water for the Curry

Nutritional information

Energy (kJ)2481 kJ

Energy (kcal)593 kcal

Fat23.7 g

of which saturates17.3 g

Carbohydrate46.2 g

of which sugars11.2 g

Protein43.5 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Sieve

•Garlic Press

•Large Saucepan

Cooking Instructions and Tips

Roast the Sweet Potato

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Chop the sweet potato into 1cm chunks (no need to peel). Pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

c) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. Turn halfway through.

Get Prepped

2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the lime.

c) Drain and rinse the chickpeas in a sieve.

Fry and Spice the Chicken

3

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Once hot, add the chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Add the garlic and pasanda style seasoning. Cook, stirring, for 1 min.

Simmer your Curry

4

a) Add the coconut milk, veg stock paste and water for the curry (see pantry for amount) to the chicken. Mix well, then add the chickpeas.

b) Bring to the boil, stir, then lower the heat so the sauce simmers gently.

c) Cook until the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finishing Touches

5

a) Once the sweet potato is cooked, add to the curry with a squeeze of lime juice.

b) Taste and season if needed, adding a splash of water if it’s a little dry.

Serve

6

a) Share the chickpea and chicken curry between your bowls.

b) Serve with any remaining lime cut into wedges for squeezing over.

Enjoy!

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