On a bed of steaming millet lies a generous helping of chicken curry. Chickpeas, fresh ginger & coriander elevate this simple, stovetop-only dish to delish.
Serving guide
Choose your portion size.
MAKE THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
GOLDEN Chicken
Place a pot over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
HURRY WITH THE CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated Ginger and the curry paste until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the rinsed Chickpeas, and 150ml of water. Bring to a boil and simmer until thickened, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked chicken and simmer until heated through. Add ½ the picked coriander, a sweetener (to taste), and seasoning.
ENJOY
Plate up the Millet and top with the Chicken & chickpea curry. Garnish with the remaining coriander. Wow, Chef!
MAKE THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
GOLDEN Chicken
Place a pot over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
HURRY WITH THE CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated Ginger and the curry paste until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the rinsed Chickpeas, and 200ml of water. Bring to a boil and simmer until thickened, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked chicken and simmer until heated through. Add ½ the picked coriander, a sweetener (to taste), and seasoning.
ENJOY
Plate up the Millet and top with the Chicken & chickpea curry. Garnish with the remaining coriander. Wow, Chef!
MAKE THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
GOLDEN Chicken
Place a pot over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
HURRY WITH THE CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated Ginger and the curry paste until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the rinsed Chickpeas, and 250ml of water. Bring to a boil and simmer until thickened, 15-17 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked chicken and simmer until heated through. Add ½ the picked coriander, a sweetener (to taste), and seasoning.
ENJOY
Plate up the Millet and top with the Chicken & chickpea curry. Garnish with the remaining coriander. Wow, Chef!
MAKE THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
GOLDEN Chicken
Place a pot over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
HURRY WITH THE CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated Ginger and the curry paste until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the rinsed Chickpeas, and 300ml of water. Bring to a boil and simmer until thickened, 15-17 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked chicken and simmer until heated through. Add ½ the picked coriander, a sweetener (to taste), and seasoning.
ENJOY
Plate up the Millet and top with the Chicken & chickpea curry. Garnish with the remaining coriander. Wow, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R63.27
for 4 servings · R15.82 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Cape Malay Curry Paste
- Millet
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chickpea & Chicken Curry?
The preparation time for Chickpea & Chicken Curry with millet is between 40 and 55 minutes.
What is the total time required to make Chickpea & Chicken Curry with millet?
The total time required to make Chickpea & Chicken Curry with millet is between 50 and 65 minutes.
How many servings does Chickpea & Chicken Curry provide?
4 servings
What are the main ingredients in Chickpea & Chicken Curry?
Chicken, Chickpeas, Fresh Coriander, Ginger, Millet, Spice & All Things Nice Cape Malay Curry Paste, Tomato
What is the nutritional information of Chickpea & Chicken Curry?
Calories: 707, Carbs: 90 grams, Fat: grams, Protein: 53.1 grams, Sugar: 6 grams, Salt: 682 grams
How do I prepare Chickpea & Chicken Curry?
ENJOY: Plate up the millet and top with the chicken & chickpea curry. Garnish with the remaining coriander. Wow, Chef! HURRY WITH THE CURRY: Return the pot to medium heat with a drizzle of oil. When hot, fry the grated ginger and the curry paste until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the rinsed chickpeas, and 200ml of water. Bring to a boil and simmer until thickened, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked chicken and simmer until heated through. Add ½ the picked coriander, a sweetener (to taste), and seasoning. MAKE THE MILLET: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover. GOLDEN CHICKEN: Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
What should be prepared from my kitchen to make Chickpea & Chicken Curry?
Chicken, Chickpeas, Fresh Coriander, Ginger, Millet, Spice & All Things Nice Cape Malay Curry Paste, Tomato
How many calories does Chickpea & Chicken Curry have?
707 calories
How much fat content does Chickpea & Chicken Curry have?
grams