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Curried Chicken & Sultana Rice

Curried Chicken & Sultana Rice

Rating
4.5rating out of 5

(1909 reviews from our customers)

Prep Time

30 min

Cuisine

Indian

This Indian-inspired dish is a welcome ray of sunshine on a plate, bringing together fragrant curry spices with a subtle sweetness from sultanas & carrots. You’ll serve spice-crusted chicken with a carrot slaw and warm basmati flavoured with turmeric & cardamom. (Gluten and dairy-free, suitable for coeliacs).

Prep Time

30 min

Cuisine

Indian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Sultanas
30g sultanas
Spring-onion
1 spring onion
fresh-coriander
10g coriander
large British chicken breast
1 large British chicken breast fillet
nigella seeds 2
1 tsp nigella seeds
turmeric
1 tsp ground turmeric
mild-curry-powder
1 tbsp curry powder
fresh-mint
5g mint
Carrot
2 carrots
chicken stock cube (new 5/18)
1 chicken stock cube †
Cardamom-pod-(3)
3 cardamom pods
basmati-rice
130g basmati rice
You Will Need
Olive oil, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 bag of sultanas (30g)
  • 1 spring onion
  • 10g coriander
  • 1 large British chicken breast fillet
  • 1 tsp nigella seeds
  • 1 tsp ground turmeric
  • 1 tbsp curry powder
  • 5g mint
  • 1 carrot
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • cardamom pods
  • 130g basmati rice
Typical Values per 100g per serving
Energy 615 kJ
145 kcal
2176 kJ
514 kcal
Fat
of which saturates
1.3 g
0.4 g
4.5 g
1.4 g
Carbohydrate
of which sugars
23 g
5.3 g
81.6 g
18.7 g
Fibre 1.2 g 4.3 g
Protein 12.6 g 44.5 g
Salt 0.86 g 3.03 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 lemon
lemon
1 bag of sultanas (30g)
sultanas, sunflower oil
1 spring onion
spring onion
10g coriander
coriander(100%)
1 large British chicken breast fillet
chicken breast fillet (100%)
1 tsp nigella seeds
nigella seeds
1 tsp ground turmeric
turmeric(100%)
1 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
5g mint
mint(100%)
1 carrot
carrot
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsely, caramel syrup, antioxidant (extracts of rosemary).
cardamom pods
cardamom pod
130g basmati rice
basmati rice
Allergens
  • Allergens highlighted by † (celery)

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 Curried Chicken & Sultana Rice

Boil a kettle

Crush the cardamom pods open by squashing them with a knife

Dissolve the chicken stock cube[s] in 300ml [600ml] boiled water and add the sultanas to soak

 

 

 

2 Curried Chicken & Sultana Rice

Heat a pot with a matching lid, with a drizzle of olive oil over a medium heat

Once hot, add the ground turmeric and split cardamom pods, and cook for 20 sec until sizzling 

Add the basmati rice and stock and increase the heat to high

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

 

3 Curried Chicken & Sultana Rice

Meanwhile, peel and grate the carrots 

Trim and slice the spring onion[s] finely

Add the grated carrot, sliced spring onion and nigella seeds to a large mixing bowl and set aside – this is your Indian carrot slaw

4 Curried Chicken & Sultana Rice

Place your hand flat onto the chicken breast[s]

Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces

Add the sliced chicken to a bowl with the curry powder and a generous pinch of salt and mix until fully coated 

5 Curried Chicken & Sultana Rice

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the chicken and cook for 4 min on each side or until it is cooked through (no pink meat!) – this is your curried chicken 

Tip: your chicken is cooked when the juices run clear 

6 Curried Chicken & Sultana Rice

Meanwhile, chop the coriander finely, including the stalks

Strip the mint leaves from the stems and chop finely

Cut the lemon[s] in half 

7 Curried Chicken & Sultana Rice

Add the chopped mint and chopped coriander to your Indian carrot slaw

Squeeze in 1 tbsp [2 tbsp] lemon juice, 2 tbsp [4 tbsp] olive oil and a generous pinch of salt and mix to combine

Cut the remaining lemon into wedges 

8

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Slice the curried chicken

Serve the chicken over the cooked rice with the Indian carrot slaw to the side

Garnish with the remaining lemon wedges

Watch out for the cardamom pods! 

Enjoy!

 

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