This mild chicken curry packs in flavours, no punches needed. Mild isn't a byword for boring though, as this creamy sauce pairs perfectly with turmeric and sultana rice.
Prep Time
25 min
Cuisine
Indian
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1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
1 tbsp garam masala
130g basmati rice
1 tomato paste sachet (32g)
2 x 125g British chicken breast fillets
1 tsp turmeric
chicken stock mix sachet (11g)
Typical Values
per 100g
per serving
Energy
866 kJ 206 kcal
2997 kJ 713 kcal
Fat of which saturates
8.2 g 4.8 g
28.3 g 16.5 g
Carbohydrate of which sugars
22.2 g 5.7 g
76.7 g 19.7 g
Fibre
2.2 g
7.5 g
Protein
11.1 g
38.3 g
Salt
0.39 g
1.35 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.
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
Add a knob of butter to a pot with a lid over a medium heat
Once melted, add the basmati rice with a pinch of the ground turmeric (save the rest for later!)
Cook for 30 secs or until the grains are coated in the spices
2
Add 300ml [600ml]cold water and the sultanas and bring to the boil over a high heat
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 – this is your sultana rice
3
Meanwhile, boil half a kettle
Peel and finely chop the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften
4
While the onions are cooking, cut the chicken breasts into large, bite-sized pieces
Peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Chop the tomatoes roughly
5
Once the onion is beginning to soften, add the choppedchicken and cook for 1-2 min or until browned all over
Add the chopped tomatoes, garlic, ginger, remaining ground turmeric, tomato paste and garam masala to the pan and cook for 1 min or until fragrant
6
Stir in the chicken stock mix, then add 250ml [450ml]boiled water and 1 tsp [2 tsp]sugar and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 5-6 min further or until the chicken is cooked through (no pink meat!)
7
Once done, remove the pan from the heat and stir through the clotted cream – this is your mild chicken curry
8
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