We've given chips and curry sauce the Gousto twist with this creamy chicken korma. Complete the dish with crispy nigella seed chips to mop up all that delicious sauce.
Prep Time
35 min
Cuisine
Indian
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*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 brown onion
brown onion
1 garlic clove
garlic
15g fresh root ginger
ginger
1 large British chicken breast fillet
chicken breast fillet (100%)
1 tsp nigella seeds
nigella seeds
1 bag of ground almonds (25g)
ground blanched almond (nut) 100%
5g coriander
coriander(100%)
1 tbsp korma curry powder
ground coriander seed, cumin, cassia cinnamon, onion powder, salt, bay, cardamom, turmeric, clove garlic powder, ginger, star anise
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
Cut the potatoes (skins on) into chips
Add the chips to a baking tray with the nigella seeds, a generous drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp
2
Meanwhile, boil a kettle
Chop the chicken breast[s] into small, bite-sized pieces
Peel and finely chop the brownonion[s]
3
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high 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 onion is cooking, remove the coconut cream from the sachet[s] and chop it roughly
Dissolve 1/2 [1]Knorr chicken stock cube and the chopped coconut cream in 150ml [300ml]boiled water – this is your coconut stock
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
5
Once the onion is beginning to soften, add the chopped chicken and cook for 2-3 min or until browned all over
Once the chicken has browned, add the chopped ginger, garlic and korma curry powder to the pan and cook for 1 min or until fragrant
6
Add the coconut stock, ground almonds and a pinch of sugar to the pan and cook for 3-4 min further or until the chicken is cooked through (no pink meat!)
Roughly chop the coriander,including the stalks
7
Once the chicken is cooked through, stir in the natural yoghurt and cook for 1 min further or until warmed through – this is your creamy chicken korma
8
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