Chicken & Vegetable Curry with Chickpeas, Raisins & Garlic-Herb Naan
Meal Prep

Chicken & Vegetable Curry

with Chickpeas, Raisins & Garlic-Herb Naan

40 MIN
4 Servings
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From the Test Kitchen

Save time during the week with this Meal Prep dish, perfect for making ahead! In this aromatic curry, a hearty blend of chickpeas, bell pepper, and chicken are cooked in a vibrant mix of sweet coconut milk, spicy yellow curry paste, and rich tomato paste. It all gets served alongside crispy toasted naan topped with garlic and herb butter to sop up the delicious broth.
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Chicken & Vegetable Curry with Chickpeas, Raisins & Garlic-Herb Naan
Title
  • 18 oz Boneless Chicken Breast Pieces
  • ¼ cup Tomato Paste
  • 1 13.5-Oz Can Light Coconut Milk
  • 1 15.5-Oz Can Chickpeas
  • 2 tsps Vadouvan Curry Powder
  • 3 Tbsps Golden Raisins
  • ¼ cup Cream
  • 1 Lime
  • ¼ cup Labneh Cheese
  • 1 Red Onion
  • 1 Bell Pepper
  • 4 Pieces Naan Bread
  • 1 oz Garlic & Herb Spreadable Butter
  • 1½ Tbsps Yellow Curry Paste

Chicken & Vegetable Curry

Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Drain and rinse the chickpeas. Quarter the lime. In a bowl, combine the labneh and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

2 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken
Make the curry
3 Make the curry

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato paste and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter), drained chickpeas, and raisins. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume. Add the cooked chicken and cream. Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

4 Make the garlic-herb naan & serve your dish

Place the naan on a piece of foil. Evenly spread the softened butter onto the naan. Stack the naan and wrap them in the foil. Carefully place directly onto an oven rack and toast 5 to 7 minutes, or until heated through. Remove from the oven. Serve the curry drizzled with the lime labneh. Serve the garlic-herb naan and remaining lime wedges on the side. Enjoy! 

REHEAT INSTRUCTIONS: If you saved the dish for later, preheat the oven to 450°F. Reheat the curry in the microwave 1 to 2 minutes, or until heated through. Make the garlic-herb naan and serve as directed.  

Make the garlic-herb naan & serve your dish
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