Chicken, Potato and Chickpea Curry with Basmati Rice

A fragrant chicken curry served with fluffy basmati rice, featuring coconut milk, chickpeas, and hearty potatoes.

Chicken Main Course Curry Rice Coconut Milk

Estimated Nutrition

Calories

783.1

kcal / serving

3132.4 kcal total

Carbs

83.9g

per serving

335.5 g total

Fat

32.2g

per serving

128.6 g total

Protein

39.6g

per serving

158.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

400

Basmati Rice

washed and soaked for at least 30 minutes

LegumesPulses

400

Chickpeas

drained and rinsed

Liquids

600

Water

200

Coconut Milk

200

Chicken Stock

Meat

piece

Chicken Breast

chopped into 2cm pieces

NutsSeeds

clove

Garlic

finely chopped

clove

Garlic

finely chopped

Mild Madras Curry Powder

handful

Coriander

finely chopped

OilsFats

Vegetable Oil

plus extra for frying

Vegetable Oil

for the curry

Vegetables

Root Ginger

finely chopped

piece

Onion

finely sliced

Root Ginger

finely chopped

400

Chopped Tomatoes

canned

piece

Potato

peeled and roughly chopped into large chunks

Method

Marinate chopped chicken with ginger, garlic, and oil in the fridge for one hour.

Bring rice and 600ml water to a boil, then simmer covered for 10 minutes.

Sauté sliced onion in oil for 10 minutes until softened and colored.

Add garlic and ginger to the onions and cook for five minutes.

Stir in the curry powder and cook for two minutes.

Add coconut milk, stock, and tomatoes, bring to a boil, and add potatoes.

Simmer for 10 minutes until potatoes are tender, then add chickpeas and simmer for two minutes.

Fry the marinated chicken in a hot pan until golden-brown and cooked through.

Serve the curry and chicken over the rice and garnish with coriander.