Curry with Chickpeas and Chicken

1. 1 Chicken breast filletpack 800 g ≈ $7.36 120 g
2. 2 Canned chickpeaspack 400 g ≈ $1.20 120 g
3. 3 Canned tomatoespack 400 g ≈ $1.30 150 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Garlic≈ $10.00 per kg 4 g
6. 6 Fresh ginger≈ $8.00 per kg 6 g
7. 7 Curry powder 4 g
8. 8 Coconut milkpack 400 ml ≈ $2.20 80 ml
9. 9 Long-grain ricepack 800 g ≈ $1.96 60 g
10. 10 Sunflower oil 8 ml
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice well and boil it according to the package instructions; peel and dice the onion⁴ into 1 cm cubes; peel the garlic⁵ and finely chop; peel the ginger and grate on a fine grater; cut the chicken¹ fillet into 2 cm cubes.

2. Preheat a skillet about 28 cm in diameter over medium heat and warm a little vegetable oil.

3. Sauté the onion⁴ with garlic⁵ and ginger for 4 minutes until the onion is soft and fragrant, stirring occasionally.

4. Add the curry and warm the mixture for another 1–2 minutes to release the spice aroma, stirring.

5. Add the chicken¹ in cubes and sauté for 5 minutes until lightly golden around the edges, stirring so the pieces brown on all sides.

6. Pour in the tomatoes and chickpeas¹, salt to taste. Simmer over low heat for 12 minutes, stirring occasionally, until the chicken is cooked through in the center and the sauce thickens a bit.

7. Add coconut⁸ milk and heat for another 2 minutes, stirring gently, until warmed through.

8. To serve, spoon the curry onto plates with the rice. Garnish with greens if desired. Serve hot.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.