Butter Chicken and Chickpea Curry with Steamed Spinach Rice

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recipe by Marley Spoon https://marleyspoon.com.au/

  • Time icon
    Total Time
    36mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    643
based on 42 ratings

Delicious spiced chicken with chickpeas and spinach rice, serve with some naan. This recipe is produced by Marley Spoon delivering fresh, pre-portioned ingredients directly to your door.

recipe updated Aug 25, 2022

Ingredients

  • Chicken thigh icon
    Chicken thigh
    300 g
  • Onion icon
    Onion
    100 g
  • Cilantro icon
    Cilantro
    4 sprigs
  • Canned chickpeas icon
    Canned chickpeas
    400 g
  • White rice icon
    White rice
    150 g
  • Baby spinach icon
    Baby spinach
    70 g
  • Fresh chili icon
    Fresh chili
    15 g
  • Olive oil icon
    Olive oil
    ½ tablespoon
  • Garam masala icon
    Garam masala
    2 teaspoons
  • Sea salt icon
    Sea salt
    1 pinch
  • Canned tomatoes icon
    Canned tomatoes
    390 g
  • Coconut milk icon
    Coconut milk
    400 g

Tools

  • kCook icon Microwave
  • kCook icon kCook Multi
  • kCook icon Heatproof bowl
  • kCook icon Medium bowl
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Fit kCook bowl to kCook Multi
  5. Add olive oil to the kCook bowl
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 120°C, speed 1
  8. Then add chicken thighs to the kCook bowl
  9. Cook with filler cap removed - approx 3 min, 160°C, speed 3
  10. Transfer content of kCook bowl to medium bowl
  11. Clean kCook bowl
  12. Fit stir tool to kCook bowl
  13. Fit kCook bowl to kCook Multi
  14. Turn direct prep attachment to position 1
  15. Slice onion into the kCook bowl with direct prep attachment
  16. Turn direct prep attachment to position 2
  17. Add cilantro to the kCook bowl
  18. Attach lid to kCook bowl
  19. Cook with filler cap removed - 2 min, 150°C, speed 2
  20. Then add garam masala to the kCook bowl
  21. Cook with filler cap removed - 2 min, 130°C, speed 2
  22. Then add sea salt, canned tomatoes, canned chickpeas and coconut milk to the kCook bowl
  23. Transfer content of medium bowl to kCook bowl
  24. Cook with filler cap removed and continue - 20 min, 85°C, speed 2
  25. Add white rice and baby spinach to a clean heatproof bowl
  26. Combine with tablespoon
  27. Cook in microwave - approx 2 min
  28. Serve
  29. Garnish with fresh chili
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