A super easy Korma-inspired dish (only 15 mins prep required!) and perfect for a summer's evening. You'll roast tender British chicken thighs in a mildly spiced yoghurt sauce with a touch of honey for sweetness. Served with herby brown rice and a fresh tomato salad. (Gluten free, suitable for coeliacs.)
Prep Time
35 min
Cuisine
Indian
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1 bag of flaked almonds (15g)<span class="strong">†</span>
130g brown rice
10g coriander & parsley mix
Typical Values
per 100g
per serving
Energy
621 kJ 147 kcal
2816 kJ 668 kcal
Fat of which saturates
5 g 1.3 g
22.8 g 5.8 g
Carbohydrate of which sugars
17.4 g 4.5 g
78.7 g 20.3 g
Fibre
1.7 g
7.5 g
Protein
9.9 g
44.7 g
Salt
0.14 g
0.64 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 red onion
red onion
1 tomato
tomato
1 garlic clove
garlic
320g British chicken thighs
chicken thigh meat (100%)
120g natural yoghurt
milk
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
1 bag of flaked almonds (15g)
almond (nut) 100%. May contain peanut, sesame & other nuts
130g brown rice
brown rice
10g coriander & parsley mix
coriander & parsley mix
Allergens
Allergens highlighted by † (milk, 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
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and finely chop (or grate) the garlic
Peel and chop 1/2 [1]red onion into 4 [8] wedges
2
Combine the naturalyoghurt with the korma curry powder, groundpaprika, honey, chopped garlic, a squeeze of lemon and a generous pinch of salt in a large bowl
Give everything a good mix up – this is your marinade
Add the chicken thighs and red onionwedges to the marinade,give everything a good mix up and set aside
3
Meanwhile, rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite
Once cooked, drain and return to the pot and keep covered until serving
4
Meanwhile, transfer the chicken and onion to an oven-proof dish with any remaining marinade
Put the dish in the oven for 30 min or until the chicken is cooked through (no pink meat!) and beginning to brown
5
Meanwhile, chop the coriander and parsley finely, including the stalks
Peel and slice the remainingred onion finely
Cut the tomatoesinto wedges
6
Add the tomato wedges and sliced onion to a bowl with a drizzle of olive oil and a pinch of salt and pepper
Give everything a good mix up – this is your tomato salad
7
Add the flaked almonds to a baking tray and put the tray in the oven for 5 min or until lightly browned – these are your toasted almonds
Add the toasted almonds and chopped herbsto the drained brown rice and give everything a good mix up – this is your herby rice
8
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