15 Min Meal

Chicken & Chickpea Curry

with Cooked Brown Rice & Labneh

15 MIN

2 Servings

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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

fresh

ingredients

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

step-by-step

instructions

Cook Along

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 and breaking the meat apart with a spoon, 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

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.

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!