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Coconut Curry Chicken with Chickpeas
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Coconut Curry Chicken with Chickpeas

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.

Allergens:
Tree Nuts
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Calories990 kcal
Fat40 g
Saturated Fat23 g
Carbohydrate102 g
Sugar14 g
Dietary Fiber9 g
Protein49 g
Cholesterol135 mg
Sodium910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Small pot
Medium Pot
Paper Towel

Instructions

Prep
1

• 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.

Cook Rice
2

• 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.

Cook Curry
3

• 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.

Finish & Serve
4

• 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°.