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
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    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.
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    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
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    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!

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