Coconut Curry Chicken with Chickpeas
served with Basmati Rice & topped with Yogurt
Curries are one of those meals that warms your heart and your belly, and tonight’s vegetarian version is no exception. Chickpeas, onion, and bell pepper get a super savory treatment in a coconut-based curry sauce. Toss that over rice, add a dollop of yogurt and a sprinkle of cilantro, and you have yourself one soul-satisfying meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 clove
Garlic
1 unit
Bell Pepper
¼ ounce
Cilantro
1 unit
Chickpeas
½ cup
Basmati Rice
1 tablespoon
Curry Powder
1 teaspoon
Paprika
1 teaspoon
Garam Masala
1 unit
Tomato Paste
1 unit
Coconut Milk
(Contains Tree Nuts)
1 unit
Veggie Stock Concentrate
2 tablespoon
Yogurt
(Contains Milk)
10 ounce
Chopped Chicken Breast
Not included in your delivery
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Peel and mince garlic. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Core, deseed, and finely dice bell pepper. Drain and rinse chickpeas. Finely chop cilantro.
• Melt 1 TBSP butter in a small pot over medium-high heat. Add half the garlic and cook until fragrant, 30 seconds. • Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add onion and bell pepper; cook until softened and lightly browned, 3-5 minutes. • Stir in tomato paste, curry powder, paprika, half the garam masala, and remaining garlic until fragrant, 1 minute. TIP: Love the earthy warmth of garam masala? Add more if you like! • Stir in chickpeas, coconut milk, stock concentrate, ¼ cup water, and ½ tsp sugar. (For 4 servings, use 1⁄3 cup water and 1 tsp sugar.) Bring to a simmer, then reduce heat to low; cook until thickened, stirring occasionally, 4-5 minutes. TIP: If curry seems too thick, stir in a splash of water. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season generously with salt and pepper.
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels; season with salt and pepper. Add to pan along with onion. Cook, stirring occasionally, until cooked through, 4-6 minutes. Cook through the remainder of this step as instructed.
• Fluff rice with a fork; season with salt and pepper. • Divide rice between bowls. Top with curry. Dollop with yogurt. Garnish with cilantro and serve.
Chicken is fully cooked when internal temperature reaches 165°.
