Paneer & Chickpea Curry with Vegetables & Rice
New & Notable

Paneer & Chickpea Curry

with Vegetables & Rice

25 MIN
+$2.99/serving 4 Servings
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    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.)
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    ingredients
    Paneer & Chickpea Curry with Vegetables & Rice
    Title
    • 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
    Cook the rice
    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.

    Prepare the ingredients
    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.

    Cook the chicken
    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.

    Brown the vegetables
    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.

    Make the curry & serve your dish
    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!

    Tips from Home Chefs

    Cook the rice
    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.

    Prepare the ingredients
    Cook the chicken
    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.

    Brown the vegetables
    Make the curry & serve your dish
    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!

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