Chicken and Chickpea Curry

1. 1 Chicken breast filletpack 800 g ≈ $7.23 120 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 ≈ $1.94 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, add 120 ml water and a pinch of salt, bring to a boil, then simmer covered on low heat for 15 minutes until tender.

2. Chop the onion⁴ into small cubes, mince the garlic⁵ finely, grate the ginger, and cut the chicken¹ into 2 cm cubes.

3. Heat the oil in a pan over medium heat, sauté the onion⁴, garlic⁵, and ginger for 4 minutes until soft.

4. Stir in the curry powder and cook for 1 minute, then add the chicken¹ and cook for 5 minutes, stirring occasionally.

5. Add the tomatoes and chickpeas¹, season with salt, and simmer covered on low heat for 12 minutes until the chicken is fully cooked.

6. Pour in the coconut⁸ milk, heat through for 2 minutes, taste, and adjust the seasoning if needed.

7. Serve the curry hot with the rice.

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”.