premier-mcdougal 5/2/20

Gluten Free Indian Chicken & Chickpea Curry

MAGGIĀ® gluten freeĀ challenge brochure
Serves: 10
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  • 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
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