Make the ultimate Indian takeaway classic at home! Tender British chicken breast with garlic, ginger and curry spices. Finish with fresh coriander and flaked 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
875 kJ 209 kcal
2710 kJ 647 kcal
Fat of which saturates
6.7 g 3.1 g
20.6 g 9.5 g
Carbohydrate of which sugars
24.8 g 5 g
76.9 g 15.5 g
Fibre
1.4 g
4.3 g
Protein
12.2 g
37.8 g
Salt
0.91 g
2.82 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
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
5g coriander
coriander(100%)
1 tsp ground paprika
ground paprika
1 honey pot (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
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 waterto 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 breast[s] 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
8
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