Chicken & Chickpea Curry with Cooked Brown Rice & Labneh
15 Min Meal

Chicken & Chickpea Curry

with Cooked Brown Rice & Labneh

15 MIN
2 Servings
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  • with Cooked Pulled Chicken
    with 10 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
  • with Cooked Pulled Chicken

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! This quick curry features tender bites of chicken, chickpeas, and spinach simmered in a creamy tomato sauce—spiced with a duo of vadouvan and tomato achaar.

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    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
    View Full Nutrition
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    ingredients
    Chicken & Chickpea Curry with Cooked Brown Rice & Labneh
    Title
    • 10 oz Cooked Pulled Chicken
    • 10 oz Cooked Brown Rice
    • 3 oz Baby Spinach
    • 1 15.5-Oz Can Chickpeas
    • 1 8-Oz Can Tomato Sauce
    • 2 Tbsps Tomato Achaar
    • ¼ cup Cream
    • 2 tsps Vadouvan Curry Powder
    • ¼ cup Labneh Cheese
    Start the curry
    1 Start the curry

    Wash and dry the spinach. Drain and rinse the chickpeas. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pulled chicken and curry powder; season with salt and pepper if desired. Cook, stirring frequently, 30 seconds to 1 minute, or until coated and combined. Add the drained chickpeas, tomato sauce (carefully, as the liquid may splatter), and tomato achaar; season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through.

    Finish the curry
    2 Finish the curry

    To the pan, add the cream (shaking the packet before opening) and spinach; season with salt and pepper if desired. Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is slightly thickened and the spinach is wilted.

    Warm the rice & serve your dish
    3 Warm the rice & serve your dish

    Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 2 to 3 minutes, or until heated through. Serve the warmed rice topped with the finished curry and labneh. Enjoy!

    Tips from Home Chefs

    Start the curry
    1 Start the curry

    Wash and dry the spinach. Drain and rinse the chickpeas. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pulled chicken and curry powder; season with salt and pepper if desired. Cook, stirring frequently, 30 seconds to 1 minute, or until coated and combined. Add the drained chickpeas, tomato sauce (carefully, as the liquid may splatter), and tomato achaar; season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through.

    2 Finish the curry

    To the pan, add the cream (shaking the packet before opening) and spinach; season with salt and pepper if desired. Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is slightly thickened and the spinach is wilted.

    Finish the curry
    Warm the rice & serve your dish
    3 Warm the rice & serve your dish

    Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 2 to 3 minutes, or until heated through. Serve the warmed rice topped with the finished curry and labneh. Enjoy!

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