Creamy Spiced Chickpea and Chicken Curry
with Sweet Potato
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Spiced Lentil and Chicken Curry in just 20 minutes for a delicious and speedy meal.
Due to quality issues with lentils, you'll instead receive chickpeas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Sweet Potato
1
Garlic Clove
½
Lime
1
Chickpeas
260
Diced Chicken Breast
1
Pasanda Style Seasoning
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
Not included in your delivery
50
Water for the Curry
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Chop the sweet potato into 1cm chunks (no need to peel). Pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
c) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. Turn halfway through.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve the lime.
c) Drain and rinse the chickpeas in a sieve.
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Add the garlic and pasanda style seasoning. Cook, stirring, for 1 min.
a) Add the coconut milk, veg stock paste and water for the curry (see pantry for amount) to the chicken. Mix well, then add the chickpeas.
b) Bring to the boil, stir, then lower the heat so the sauce simmers gently.
c) Cook until the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once the sweet potato is cooked, add to the curry with a squeeze of lime juice.
b) Taste and season if needed, adding a splash of water if it’s a little dry.
a) Share the chickpea and chicken curry between your bowls.
b) Serve with any remaining lime cut into wedges for squeezing over.
Enjoy!
