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Indian-style Chicken & Chickpea Casserole

  • Cook

    mins
  • Difficulty

  • Prep

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  • serves


  • 1 tablespoon olive oil
  • 8 chicken drumsticks
  • 4 cloves of garlic, peeled and finely chopped
  • 2 fresh chillies, finely chopped
  • 1 big bunch coriander, leaves picked and stalks finely chopped
  • 1 teaspoon ground turmeric
  • 2 teaspoons curry powder
  • 2 x 400 gram cans of tinned chickpeas
  • 200 grams cherry tomatoes
  • 1 Knorr Chicken Stock Pot
  • 1 x 400 gram tin of light coconut milk
  • 200 grams spinach, washed
  • 300 grams brown rice

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

746kcal

Energy (kJ)

3123kJ

Protein (g)

35.1g

Carbohydrate incl. fibre (g)

95.0g

Carbohydrate excl. fibre (g)

80.8g

Sugar (g)

4.3g

Fibre (g)

14.2g

Fat (g)

25.8g

Saturated fat (g)

9.9g

Unsaturated fat (g)

12.7g

Monounsaturated fat (g)

7.7g

Polyunsaturated fat (g)

4.9g

Trans fat (g)

0.0g

Cholesterol (mg)

83mg

Sodium (mg)

1149mg

Salt (g)

2.87g

Vitamin A (IU)

5586IU

Vitamin C (mg)

33.9mg

Calcium (mg)

165mg

Iron (mg)

6.41mg

Potassium (mg)

1246mg

Total

2985kcal

12491kJ

140.5g

379.9g

323.3g

17.0g

56.6g

103.2g

39.6g

50.9g

30.7g

19.4g

0.2g

334mg

4595mg

11.47g

22344IU

135.5mg

660mg

25.64mg

4983mg


  • 1 Preheat the oven to 210ºC/190ºC fan.
  • 2 Heat the oil in a large ovenproof saucepan, then add the chicken drumsticks and cook until browned all over.
  • 3 Transfer to a plate and discard the excess fat, leaving a small amount in the pan.
  • 4 Return the pan to the heat with the onion, garlic, chilli and coriander stalks, then cook gently until softened, stirring occasionally.
  • 5 Stir in the turmeric and curry powder, drain and tip in the chickpeas, then stir in the tomatoes.
  • 6 Boil the kettle. Measure out 300ml of boiling water in a measuring jug, then add the Knorr Chicken Stock Pot and stir to make a stock.
  • 7 Pour it into the pan along with the coconut milk and bring to a simmer.
  • 8 Add the chicken, then cover with a lid and place in the oven for around 1 hour, removing the lid for the final 20 minutes, until the chicken is tender and the sauce has reduced and thickened.
  • 9 Meanwhile, cook the rice in plenty of boiling water for around 45 minutes, or until tender.
  • 10 Remove the casserole from the oven, stir through the spinach and coriander leaves, then serve with the rice.