Poultry that 10% lighter than the average poultry meal.
Lightness2/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Poultry lovers
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
730
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Indian
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
10 oz Cooked Pulled Chicken
10 oz Cooked Brown Rice
3 oz Baby Spinach
1 each 15.5-oz can Chickpeas
1 each 8-oz can Tomato Sauce
2 tbsp Tomato Achaar
¼ cup Cream
2 tsp Vadouvan Curry Powder
¼ cup Labneh Cheese
How to make it
1
Rinse and dry the spinach. Drain and rinse the chickpeas. Heat a drizzle of olive oil in a large pan over medium-high. Add the pulled chicken and curry powder; season if desired. Cook stirring frequently, breaking the meat apart, 30 seconds to 1 minute until coated. Add the drained chickpeas, tomato sauce (it may spatter), and tomato achaar; season if desired. Cook stirring occasionally 2-3 minutes until combined and heated through.
2
Add the cream (shake the packet) and spinach; season if desired. Cook stirring occasionally 1-2 minutes until the sauce is slightly thickened and the spinach is wilted.
3
Cut a 1-inch vent in the rice package. Microwave on high 2-3 minutes until heated through. Serve the rice topped with the finished curry and labneh.
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Blue Apron puts Chicken & Chickpea Curry with with Cooked Brown Rice & Labneh on the menu as a Poultry dish that holds up on a weeknight without asking much of the cook.
Curry is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 24 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Rinse and dry the spinach. Drain and rinse the chickpeas. Heat a drizzle of olive oil in a large pan over medium-high. Add the pulled chicken and curry powder; season if desired. Cook stirring frequently, breaking the meat apart, 30 seconds to 1 minute until coated. Add the drained chickpeas, tomato sauce (it may spatter), and tomato achaar; season if desired. Cook stirring occasionally 2-3 minutes until combined and heated through.
Add the cream (shake the packet) and spinach; season if desired. Cook stirring occasionally 1-2 minutes until the sauce is slightly thickened and the spinach is wilted.
Cut a 1-inch vent in the rice package. Microwave on high 2-3 minutes until heated through. Serve the rice topped with the finished curry and labneh.
Which meal service offers Chicken & Chickpea Curry?
Chicken & Chickpea Curry is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Chicken & Chickpea Curry indian?
Chicken & Chickpea Curry is tagged as Indian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Chicken & Chickpea Curry take to prepare?
Chicken & Chickpea Curry is made in 3 steps. Estimated active time is about 24 minutes based on the recipe instructions.
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