Ready to Cook

Oven-Baked Chicken & Chickpea Curry

with Naan

30 MIN

4 Servings

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From the Test Kitchen

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.
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Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
2 15.5-Oz Cans Chickpeas
2 8-Oz Cans Tomato Sauces
4 Pieces Naan Bread
½ cup Cream
5 oz Baby Spinach
2 tsps Vadouvan Curry Powder
¼ cup Tomato Achaar
2 Single-Use Aluminum Trays

step-by-step

instructions

Cook Along

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. Between the two trays, evenly divide the spinach, drained chickpeas, creamy tomato sauce, and half the curry powder. Season with salt and pepper; stir to thoroughly combine.

2 Add the chicken & bake the trays

Pat the chicken dry with paper towels. Place in an even layer on top of the prepared base. Season with salt, pepper, and the remaining curry powder. Turn to coat. Tightly cover the trays 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.

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 trays with the warmed naan on the side. Enjoy!