Express: Chicken and Chickpea Coconut Curry
with Tandoori Naan Bread
Tender chicken and hearty chickpeas simmered in a creamy coconut curry, served with soft, warmed tandoori naan for the perfect, nutritious scoop.
Cals 1063 · Prot 64 · Carbs 83 · Fat 52
Express
20 min
Tender chicken and hearty chickpeas simmered in a creamy coconut curry, served with soft, warmed tandoori naan for the perfect, nutritious scoop.
Cals 1063 · Prot 64 · Carbs 83 · Fat 52
Express
Ingredients
Curry
Chicken cubes
400 Grams
Chopped brown onion
100 Grams
Zucchini Cubes
100 Grams
Ginger garlic paste
10 Grams
Turmeric powder
2 Grams
Garam masala
2 Grams
Curry powder
2 Grams
Chickpeas
240 Grams
Coconut cream
400 Grams
To serve
Tandoori naan
4*10*
2 Piece
Fresh coriander
15 Grams
Lime
1 Piece
Allergens
*4 Milk, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4455 / 1063 |
| Fats (g) | 52.2 |
| of which saturated (g) | 43.4 |
| Carbohydrates (g) | 83 |
| of which sugars (g) | 7.6 |
| Fibers (g) | 12.6 |
| Proteins (g) | 64.1 |
| Salt (g) | 2.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Fry chicken
- Heat a large non-stick pan or pot over medium-high heat with a drizzle of oil.
- Fry the chicken cubes for 3-4 min until starting to brown.
2 Add vegetables
- Reduce the heat to medium.
- Add the onion and zucchini and a pinch of salt and pepper.
- Fry for 2-3 min until the onion has softened.
- Add the ginger garlic paste, turmeric, garam masala and curry powder and fry for 1 min.
3 Make sauce
- Meanwhile, drain and rinse the chickpeas.
- Add the chickpeas and coconut cream and bring to a boil.
- Lower the heat to medium-low and simmer for 5-8 min, until the chicken is cooked through and the sauce is fragrant.
4 Warm naan
- Meanwhile, heat the naan in a hot oven for 2-3 min or the microwave for 30-40 sec.
- Alternatively, heat in a preheated air fryer at 180°C for 2-3 min.
5 Serve
- Pick a handful of coriander leaves over the curry.
- Cut the lime into wedges.
- Add a squeeze of lime juice just before serving.
- Serve the Chicken and Chickpea Coconut Curry with warm Tandoori Naan Bread.
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