New & Notable

Paneer & Chickpea Curry

with Vegetables & Rice

25 MIN

+$2.99/serving 4 Servings

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add Boneless Chicken Breast Pieces

From the Test Kitchen

For this vibrant curry, hearty bites of chickpeas, carrots, peppers, and paneer—a type of firm, mild cheese—simmer in a tomato sauce spiced with vadouvan curry, achaar, and a touch of cream. A mound of fluffy white rice is perfect for soaking it all up.
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Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
8 oz Paneer Cheese
1 cup Long Grain White Rice
¾ lb Carrots
2 Bell Peppers
¼ cup Tomato Achaar
2 tsps Vadouvan Curry Powder
2 8-Oz Can Tomato Sauces
1 15.5-Oz Can Chickpeas
½ cup Cream
1 bunch Mint

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots, then thinly slice on an angle. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Drain and rinse the chickpeas. Medium dice the paneer. Pick the mint leaves off the stems.

3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large, high sided pan (or pot), 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.

4 Brown the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and diced peppers in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Season with salt and pepper.

5 Make the curry & serve your dish

Add the drained chickpeas, diced paneer, and curry powder; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the vegetables are softened (if the pan seems dry, add a drizzle of olive oil). Add the tomato sauce (carefully, as the liquid may splatter), tomato achaar, and 1/2 cup of water. Cook, stirring occasionally, 5 to 6 minutes, or until the liquid is slightly thickened and the cheese is softened. Add half the cream (shaking the packet before opening) and the cooked chicken; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Serve the curry drizzled with the remaining cream. Top with the cooked rice and mint leaves (tearing just before adding). Enjoy!