Indian Chicken & Chickpea Coconut Curry

Name: Indian Chicken & Chickpea Coconut Curry
Prep time: 10 min
Cook time: 20 min
Yield: 2
Ingredients: 2 unit bell pepper; 2 tsp black pepper; 1 tbsp butter; 3 c chickpeas; 2 tbsp cilantro; 2 can coconut milk; 4 tbsp cooking oil; 1 tsp curry powder; 3 tsp fenugreek; 1 tsp garam masala; 2 c jasmine rice; 2 unit onion; 8 oz organic chicken cutlets; 2 tsp salt; 1 tsp, ½ tsp sugar; 2 tbsp tomato paste; 2 unit veggie stock concentrate; 1 tbsp, ¼ cup water; 2 tbsp yogurt

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#Easy Prep #Curry #Rice #Chicken

👥 2 servings 📊 Medium ⏱️ Prep Time: 10 minutes 🔥 Cook Time: 20 minutes time_required: 30 minutes source_chef: Daniel Kim

🥘 Ingredients

bell pepper
2 unit
black pepper
2 tsp
butter
1 tbsp
chickpeas
3 c
cilantro
2 tbsp
coconut milk
2 can
cooking oil
4 tbsp
curry powder
1 tsp
fenugreek
3 tsp
garam masala
1 tsp
jasmine rice
2 c
onion
2 unit
organic chicken cutlets
8 oz
salt
2 tsp
sugar
1 tsp, ½ tsp
tomato paste
2 tbsp
veggie stock concentrate
2 unit
water
1 tbsp, ¼ cup
yogurt
2 tbsp

🍳 Cookware

microwave-safe bowl
medium pot

1

veggie stock concentrate garam masala chickpeas tomato paste onion jasmine rice curry powder yogurt coconut milk fenugreek bell pepper organic chicken cutlets cilantro salt black pepper sugar cooking oil butter

veggie stock concentrate: 1 unit, garam masala: 1 tsp, chickpeas: 1.5 c, tomato paste: 2 tbsp, onion: 1 unit, jasmine rice: 1 c, curry powder: 1 tsp, yogurt: 2 tbsp, coconut milk: 1 can, fenugreek: 1 tsp, bell pepper: 1 unit, organic chicken cutlets: 8 oz, cilantro: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, sugar: 1 tsp, cooking oil: 2 tbsp, butter: 1 tbsp
2

Place fenugreek in a microwave-safe bowl . Add a splash of water and cover with plastic wrap. Microwave until slightly darkened in color ⏱️ 1 minute .

fenugreek: 1 tsp, water: 1 tbsp
3

Wash and dry all produce.
4

Drain fenugreek .

fenugreek: 1 tsp
5

Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add onion and bell pepper . Cook until softened and lightly browned ⏱️ 3 minutes .

cooking oil: 2 tbsp, onion: 1 unit, bell pepper: 1 unit
6

Stir in chickpeas , coconut milk , veggie stock concentrate , water , and sugar . Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until thickened ⏱️ 4 minutes .

chickpeas: 1.5 c, coconut milk: 1 can, veggie stock concentrate: 1 unit, water: ¼ cup, sugar: ½ tsp
7

Fluff jasmine rice with a fork; season with salt and black pepper .

jasmine rice: 1 c, salt: 1 tsp, black pepper: 1 tsp