Chicken & Chickpea Curry

with Cooked Brown Rice & Labneh

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.

Details

Nutrition per serving

Ingredients

10 oz

Cooked Pulled Chicken

10 oz

Cooked Brown Rice

3 oz

Baby Spinach

1 each

15.5-oz can Chickpeas

1 each

8-oz can Tomato Sauce

2 tbsp

Tomato Achaar

¼ cup

Cream

2 tsp

Vadouvan Curry Powder

¼ cup

Labneh Cheese

Note: Measurements are for 2 serving recipes.

Instructions

step 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.

step 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.

step 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!