Chicken Chana Masala
over Rice with Sweet Peppers & String Beans
Cooking time
25 minutes
Servings
4
Calories
720 /serving
Dig into a delicious curry dish that doubles down on protein. Tender chunks of browned chicken are joined by nibbly little chickpeas for a meaty nod to a classic Indian-style chana masala. They’re backed up by veggies with kid-appeal (sweet peppers and string beans) and plopped on a layer of fluffy white rice. Smoothed with coconut milk and tinted with tomato, this saucy concoction is sure to stave off winter chills.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 300g String beans
- 2 Sweet peppers
- 165ml Coconut milk
- 540ml Chickpeas (canned)
- 320g White rice
- 200ml Tomato sauce
- 24g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
You will need:
Medium pot
Salt & pepper (S&P)
Large high-sided pan
Oil
Strainer
Total Fat
16 g
Saturated Fat
6 g
Sodium
880 mg
Total Carb
113 g
Sugars
17 g
Protein
39 g
Fibre
15 g
Preparation
Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Start the curry
Meanwhile, pat the chicken dry with paper towel; cut into bite-size pieces. In a medium bowl, combine the chicken, ½ the spices and S&P. In a large, high-sided pan, heat a drizzle of oil on medium-high. Cook the chicken*, turning occasionally, 4 to 6 min., until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, remove the stem ends of the string beans; cut into thirds. Core and medium-dice the sweet peppers. Drain and rinse the chickpeas.
Finish the curry
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the sweet peppers and remaining spices. Sauté, 2 to 3 min., until beginning to soften. Add the coconut milk, tomato sauce, string beans, chickpeas, ¾ cup water and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 4 to 5 min., until the sauce begins to thicken. Return the chicken and cook, stirring frequently, 1 to 2 min., until combined.
Plate your dish
Divide the rice between your plates. Top with the curry. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
