Chicken & Chickpea Curry with Naan
Ready to Cook

Chicken & Chickpea Curry

with Naan

30 MIN
2 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—spiced with a duo of vadouvan and yellow curry. You'll serve it with soft, warm garlic-herb naan.
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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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ingredients
Chicken & Chickpea Curry with Naan
Title
  • 10 oz Boneless Chicken Breast Pieces
  • 1 15.5-Oz Can Chickpeas
  • ¼ cup Cream
  • 3 oz Baby Spinach
  • 2 tsps Vadouvan Curry Powder
  • 1 8-Oz Can Tomato Sauce
  • 1 Tbsp Yellow Curry Paste
  • 1 oz Garlic & Herb Flavored Butter
  • 2 Pieces Naan Bread
  • 1 Single-Use Aluminum Tray
Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Remove the butter from the refrigerator to soften. 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 (shaking the packet before opening), and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. In the tray, combine the spinach, drained chickpeas, tomato-curry mixture, and half the curry powder. Season with salt and pepper; stir to thoroughly combine.

Add the chicken & bake the tray
2 Add the chicken & bake the tray

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

Warm the naan & serve your dish
3 Warm the naan & serve your dish

Meanwhile, 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. 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 tray with the warmed naan on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Remove the butter from the refrigerator to soften. 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 (shaking the packet before opening), and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. In the tray, combine the spinach, drained chickpeas, tomato-curry mixture, and half the curry powder. Season with salt and pepper; stir to thoroughly combine.

2 Add the chicken & bake the tray

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

Add the chicken & bake the tray
Warm the naan & serve your dish
3 Warm the naan & serve your dish

Meanwhile, 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. 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 tray with the warmed naan on the side. Enjoy!

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