Oven-Baked Chicken & Chickpea Curry with Naan & Coconut Chips
Ready to Cook

Oven-Baked Chicken & Chickpea Curry

with Naan & Coconut Chips

30 MIN
+$9.49/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • Keep it 2 Servings
    I don't want to make any changes to my meal View recipe
  • Make it 4 Servings
    Add 2 additional servings to my meal
  • Make it 4 Servings

    From the Test Kitchen

    Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these 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 top it with crunchy coconut chips and serve it with soft, warm naan.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Oven-Baked Chicken & Chickpea Curry with Naan & Coconut Chips
    Title
    • 20 oz Chicken Breast Strips
    • 2 15.5-Oz Cans Chickpeas
    • ½ cup Cream
    • 2 tsps Vadouvan Curry Powder
    • 2 8-Oz Cans Tomato Sauces
    • 2 oz Sweetened Toasted Coconut Chips
    • 5 oz Baby Spinach
    • 4 Pieces Naan Bread
    • 1½ Tbsps Yellow Curry Paste
    • 2 Single-Use Aluminum Trays
    Prepare the ingredients & make the base
    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 curry paste 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, tomato-curry mixture, and half the curry powder. Season with salt and pepper; stir to thoroughly combine.

    Add the chicken & bake the trays
    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.

    Warm the naan & serve your dish
    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 garnished with the coconut chips. Serve the warmed naan on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the base
    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 curry paste 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, tomato-curry mixture, 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.

    Add the chicken & bake the trays
    Warm the naan & serve your dish
    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 garnished with the coconut chips. Serve the warmed naan on the side. Enjoy!

    Browse Steps
    1 of 3