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Thai-Australian - Lunch, Dinner

Chicken Chickpea Curry

A chicken and chickpea curry with tomato, coconut milk, curry paste, and rice.

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Chicken Chickpea Curry

Cost and nutrition

What this recipe costs

Estimates use curated Coles and Woolworths product matches for Sydney. Prices checked 4 Nov–11 Nov. Some of these prices have no check date and may be out of date. Always check live retailer prices before purchase.

A$2.85per serve, makes 4 serves as written
A$11.41cost to make the full recipe
A$2.90Coles per serve
A$3.17Woolworths per serve
34 mintotal time
53g protein755 kcal per serve

Make it

Ingredients and method

Ingredients

  • 500g Chicken breast
  • 320g Canned chickpeas
  • 280g Rice
  • 240ml Coconut milk
  • 60g Thai green curry paste
  • 2 tomatoes Tomatoes

Method

  1. Prep the ingredients Set out chicken breast, chickpeas, rice, coconut milk, Thai green curry paste and tomato. Wash, trim, and chop tomato before heating the pan. Drain chickpeas. Measure coconut milk and Thai green curry paste. Cut the chicken breast into 2-3 cm pieces.
  2. Start the rice Cook rice according to the packet directions so it is ready when the curry finishes.
  3. Fry the base Heat a large non-stick saucepan over medium heat with two tablespoons of water. Cook tomato for 2-3 minutes, then stir in the Thai green curry paste for 30 seconds until fragrant.
  4. Cook the main ingredient Add the chicken breast and cook for 5-6 minutes, then it finishes in the sauce until cooked through with no pink in the centre (75C on a food thermometer). Stir in chickpeas to heat through.
  5. Simmer the sauce Stir in coconut milk and 1/2 cup water. Simmer for 10-15 minutes until the sauce thickens and everything is cooked through.
  6. Serve Spoon the curry over the rice and divide into serves.
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