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Gluten Free Indian Chicken & Chickpea Curry

Food Main Courses Indian Gluten-free


10 Servings
1tbsp vegetable oil
2 onions, diced
3 cloves garlic, crushed
150g mild curry paste
15ml Maggi Chicken Liquid Concentrate
600g chicken breast, diced
500g Maggi Rich & Rustic Tomato Sauce
400g tin chickpeas, drained and rinsed
60g Maggi Coconut Milk Powder
140ml water
150ml natural yoghurt
40g coriander, chopped
450g brown rice
  1. Heat oil and onions in a large saucepan over a medium heat. Cook gently until onions are softened and beginning to brown. Add garlic and cook for a further 2-3 minutes

  2. Stir in curry paste and chicken liquid concentrate and cook for 5 minutes, add chicken and cook for a further 10 minutes
  3. Pour in tomato sauce, chickpeas, coconut milk powder, water and three-quarters of the yoghurt. Simmer for further 15 minutes
  4. Cook rice accordingly
  5. Just before serving stir in coriander
  6. Drizzle over remaining yoghurt and serve with rice