Learn the secrets to Britain's most popular takeaway! You'll sear chicken with garlic, ginger and spices before making a tikka masala sauce. Finish with coriander and almonds – delish!
Prep Time
25 min
Cuisine
Indian
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1 bag of flaked almonds (15g)<span class="strong">†</span>
1 tomato paste sachet (32g)
2 x 125g British chicken breast fillets
Typical Values
per 100g
per serving
Energy
871 kJ 207 kcal
2698 kJ 641 kcal
Fat of which saturates
6.7 g 3.1 g
20.8 g 9.7 g
Carbohydrate of which sugars
24.3 g 5.1 g
75.2 g 15.7 g
Fibre
1.5 g
4.6 g
Protein
12.4 g
38.6 g
Salt
0.91 g
2.83 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
5g coriander
coriander (100%)
1 tsp ground paprika
ground paprika
1 pot of honey (25g)
blossom honey
1 tbsp korma curry powder
ground coriander seed, cumin, cassia cinnamon, onion powder, salt, bay, cardamom, turmeric, clove garlic powder, ginger, star anise
almond (nut) 100%. May contain peanut, sesame & other nuts
1 tomato paste sachet (32g)
Tomatoes
2 x 125g British chicken breast fillets
Chicken breast
Allergens
Allergens highlighted by † (milk, celery, nut)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel and grate the brown onion[s]
Peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
2
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the grated onion, chopped garlic and ginger with a pinch of salt and cook for 5-6 min or until softened
3
Meanwhile, add the basmati rice with a pinch of salt and 300ml [600ml]cold water to a pot with a lid, and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
4
While the rice is cooking, cut the chicken breasts into bite-sized pieces
5
Once the onion has softened, add the korma curry powder and ground paprika and cook for 1 min or until fragrant
Add the diced chicken breast and cook for 3-4 min further or until coated in all of the spices
6
While the chicken is cooking, dissolve the tomato paste, Knorrchicken stock cube[s] and honey in 250ml [450ml]boiled water – this is your tomato stock
7
Add the tomato stock to the pan and cook for 6-8 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)
Once done, add the clotted cream and cook for 1 min further or until melted – this is your chicken tikka masala
Pick the coriander leaves from the stalks and set aside for garnish, discard the stalks
8
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