
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
35 min
Cuisine
Indian
Give chips and curry sauce a Gousto twist with this creamy chicken korma. You'll simmer British chicken breast in a rich, warmly spiced sauce and serve it with crispy homemade nigella seed chips.
Prep Time
35 min
Cuisine
Indian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 746 kJ 177 kcal |
2455 kJ 584 kcal |
Fat of which saturates |
6.4 g 3.4 g |
21 g 11.1 g |
Carbohydrate of which sugars |
15.9 g 2.6 g |
52.2 g 8.7 g |
Fibre | 3.1 g | 10.3 g |
Protein | 14.5 g | 47.7 g |
Salt | 0.88 g | 2.89 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.
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
Meanwhile, boil a kettle
Chop the chicken breast[s] into small, bite-sized pieces
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-high 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 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
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
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
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
Serve your creamy chicken korma with the chips to the side
Garnish with the chopped coriander
Enjoy!