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||1.2 g||4.5 g|
|Protein||12.1 g||44.9 g|
|Salt||0.63 g||2.33 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 breast[s] 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!
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