Chicken Curry with Carrots and Chickpeas

Name: Chicken Curry with Carrots and Chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 portions
Cuisine: Thai
Ingredients: 500 g Chicken; 300 g Carrots; 400 g Canned chickpeas; 1 Onion; 400 ml Coconut milk; 2 tbsp Curry paste; 2 tbsp Oil; à volonté Salt; à volonté Pepper; 250 g Rice

Temps

35 min

Difficulté

facile

Ingrédients

Budget

~9-12 €

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

32 gProtéines

12 gLipides

48 gGlucides

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Etapes

1
Cook the rice according to package instructions in a pot of salted water.
15 min
2
Meanwhile, cut the chicken into cubes, slice the onion thinly and cut the carrots into rounds.
5 min
3
Heat the oil in the wok, sear the chicken for 5 minutes, then add the onion and curry paste.
7 min
4
Pour in the coconut milk, add the carrots and chickpeas, let simmer for 10 minutes.
10 min
5
Season with salt and pepper to taste, then serve over the bed of rice.
1 min