Oven-Baked Chicken & Chickpea Curry
with Naan
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This hearty curry features tender bites of chicken, chickpeas, and spinach simmered in a creamy tomato sauce that gets its bold flavors from a duo of vadouvan curry powder and savory-sweet tomato achaar. You'll serve it with a side of soft, warm naan.
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This hearty curry features tender bites of chicken, chickpeas, and spinach simmered in a creamy tomato sauce that gets its bold flavors from a duo of vadouvan curry powder and savory-sweet tomato achaar. You'll serve it with a side of soft, warm naan.
Nutrition per serving
Ingredients
10 oz
Boneless Chicken Breast Pieces
1 each
15.5-oz can Chickpeas
¼ cup
Cream
3 oz
Baby Spinach
2 each
Pieces Naan Bread
2 tsp
Vadouvan Curry Powder
1 each
8-oz can Tomato Sauce
2 tbsp
Tomato Achaar
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the chickpeas. In a bowl, whisk together the tomato sauce, cream, and as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be. In the tray, combine the spinach, drained chickpeas, creamy tomato sauce, and half the curry powder. Season with salt and pepper; stir to thoroughly combine.
step 2
Add the chicken & bake the tray
Pat the chicken dry with paper towels. Place in an even layer on top of the prepared base. Season with the remaining curry powder. Turn to coat. Tightly cover the tray with foil and bake 22 to 24 minutes, or until the liquid is slightly thickened and the chicken is cooked through. Remove from the oven; carefully remove the foil. Stir to combine. Taste, then season with salt and pepper if desired.
step 3
Warm the naan & serve your dish
Meanwhile, wrap the naan in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray with the warmed naan on the side. Enjoy!
Instructions
step 1
Prepare the ingredients & make the base
Preheat the oven to 450°F. Wash and dry the spinach. Drain and rinse the chickpeas. In a bowl, whisk together the tomato sauce, cream, and as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be. In the tray, combine the spinach, drained chickpeas, creamy tomato sauce, and half the curry powder. Season with salt and pepper; stir to thoroughly combine.
step 2
Add the chicken & bake the tray
Pat the chicken dry with paper towels. Place in an even layer on top of the prepared base. Season with the remaining curry powder. Turn to coat. Tightly cover the tray with foil and bake 22 to 24 minutes, or until the liquid is slightly thickened and the chicken is cooked through. Remove from the oven; carefully remove the foil. Stir to combine. Taste, then season with salt and pepper if desired.
step 3
Warm the naan & serve your dish
Meanwhile, wrap the naan in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray with the warmed naan on the side. Enjoy!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu