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Indian Chicken & Grains With Turmeric Yoghurt

Indian Chicken & Grains With Turmeric Yoghurt

Rating
4.5rating out of 5

(4331 reviews from our customers)

Prep Time

25 min

Cuisine

Indian

Spice up this super grain bowl (fibre-packed lentils and brown rice), with herbs, pickled shallot and sultanas. Top with lean, curried chicken breast and drizzle with turmeric yoghurt dressing.

Prep Time

25 min

Cuisine

Indian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
2 shallots
Sultanas
1 bag of sultanas (30g)
Red-chilli
1 red chilli
Cashew-nuts
1 bag of cashew nuts (25g) †
mild-curry-powder
1 tbsp curry powder
brown-rice
100g brown rice
coriander and mint mix
10g coriander & mint mix
Baby-spinach
80g baby leaf spinach
cider-vinegar
1 cider vinegar sachet (15ml)
turmeric
1/2 tsp ground turmeric
Brown-lentils
1 can of green lentils (185g)
Natural-yoghurt
80g natural yoghurt †
2 x 125g British chicken breast fillets
2 x 125g British chicken breast fillets
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 bag of sultanas (30g)
  • 1 red chilli
  • 1 bag of cashew nuts (25g)<span class="strong">†</span>
  • 1 tbsp curry powder
  • 100g brown rice
  • 10g coriander & mint mix
  • 80g baby leaf spinach
  • 1 cider vinegar sachet (15ml)
  • 1/2 tsp ground turmeric
  • 1 can of green lentils (185g)
  • 80g natural yoghurt<span class="strong">†</span>
  • 2 x 125g British chicken breast fillets
Typical Values per 100g per serving
Energy 596 kJ
141 kcal
2264 kJ
536 kcal
Fat
of which saturates
3.1 g
0.8 g
11.7 g
3 g
Carbohydrate
of which sugars
16.3 g
4.1 g
61.9 g
15.7 g
Fibre 1 g 3.7 g
Protein 11.3 g 42.7 g
Salt 0.19 g 0.73 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.
Ingredients contain
1 shallot
shallot
1 bag of sultanas (30g)
sultanas, sunflower oil
1 red chilli
red chilli
1 bag of cashew nuts (25g)
cashew (nut) 100%. May contain peanut, sesame & other nuts
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
100g brown rice
brown basmati rice (100%)
10g coriander & mint mix
coriander & mint mix
80g baby leaf spinach
spinach
1 cider vinegar sachet (15ml)
cider vinegar (100%)
1/2 tsp ground turmeric
turmeric(100%)
1 can of green lentils (185g)
Lentils, water
80g natural yoghurt
Organic whole milk natural yoghurt (100%) (milk)
2 x 125g British chicken breast fillets
Chicken breast
Allergens
  • Allergens highlighted by † (nut, milk)

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 200°C/ 180°C (fan)/ 395°F/ Gas 6

Rinse the brown rice, add it to a pot with the sultanas and plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

2

Whilst the rice is cooking, add the curry powder to a plate with 1/2 tbsp [1 tbsp] vegetable oil and give it a good mix up

Add the chicken breasts to the plate and turn them until fully coated in the spice paste

3

Add the coated chicken to a tray and put the tray in the oven for 15-20 min or until cooked through (no pink meat!) and golden

Once the chicken is almost cooked, add the cashew nuts to the tray and return it to the oven for 3-4 min further or until the nuts are toasted

Tip: Watch them like a hawk so they don't burn!

4

Whilst the chicken is cooking, slice the shallots as finely as you can

Add the sliced shallots to a small bowl with the cider vinegar and a pinch of salt

Set aside to pickle

5

Meanwhile, strip the mint leaves from their stems and chop them roughly, discard the stems

Chop the coriander roughly, including the stalks

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

6

Combine the natural yoghurt with the turmeric and 1 tbsp [2 tbsp] of the pickling liquid from the shallots and a pinch of salt – this is your turmeric yoghurt dressing

Drain and rinse the green lentils

Wash the baby leaf spinach, then pat it dry with kitchen paper

7

Return the drained rice to a medium heat and add the drained lentils and washed spinach

Cook for 2-3 min or until warmed through and most of the spinach has wilted

Remove the pot from the heat and add the chopped coriander, mint and chilli

Drain the pickled shallots and add them to the rice, with a pinch of salt and stir it all together – these are your herby grains

8

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Slice the cooked chicken and serve it over the herby grains

Drizzle the turmeric yoghurt all over and garnish with the toasted cashews

Enjoy!

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