This mild chicken curry packs in flavours, no punches needed. Mild isn't a byword for boring, its creamy sauce pairs perfectly with turmeric and sultana rice.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.4 g||4.9 g|
|Protein||10.6 g||36.8 g|
|Salt||0.69 g||2.39 g|
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.
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
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
Meanwhile, boil 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
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
Once the onion is beginning to soften, add the chopped chicken 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
Crumble in the Kallo chicken stock cube[s], 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!)
Once done, remove the pan from the heat and stir through the clotted cream – this is your mild chicken curry
Serve the mild chicken curry over the cooked sultana rice and enjoy!
Loved this recipe? Us too! That’s why it’s one of our Everyday Favourites, available every week.