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Indian Chicken & Grains With Turmeric Yoghurt

Indian Chicken & Grains With Turmeric Yoghurt

Rating
4.5rating out of 5

(1120 reviews from our customers)

Prep Time

25 min

Cuisine

Indian

Use within

4-5 days

Spice up this wholesome bowl of super grains (including fibre-packed lentils and brown rice) with a zingy turmeric dressing, marinated lean chicken, rice, sultanas and fresh herbs.

Prep Time

25 min

Cuisine

Indian

Use within

4-5 days

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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!

In Your Box
Ingredients for 2 people (double for 4)
Shallot
2 shallots
Sultanas
1 bag of sultanas (30g)
Red-chilli
1 red chilli
large British chicken breast
1 large British chicken breast fillet
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 (30ml)
turmeric
1/2 tsp ground turmeric
Brown-lentils
1 can of green lentils (185g)
Natural-yoghurt
1 natural yoghurt (80g) †
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 large British chicken breast fillet
  • 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 (30ml)
  • 1/2 tsp ground turmeric
  • 1 can of green lentils (185g)
  • 1 natural yoghurt (80g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 578 kJ
137 kcal
2384 kJ
565 kcal
Fat
of which saturates
2.9 g
0.8 g
12 g
3.2 g
Carbohydrate
of which sugars
15.6 g
3.9 g
64.2 g
15.9 g
Fibre 0.9 g 3.6 g
Protein 12.3 g 50.6 g
Salt 0.2 g 0.84 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 large British chicken breast fillet
chicken breast fillet (100%)
1 bag of cashew nuts (25g)
cashew (nut) 100%
1 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
100g brown rice
brown basmati rice (100%
10g coriander & mint mix
80g baby leaf spinach
spinach
1 cider vinegar sachet (30ml)
cider vinegar(100%)
1/2 tsp ground turmeric
turmeric(100%)
1 can of green lentils (185g)
Lentils, water
1 natural yoghurt (80g)
Organic whole milk natural yoghurt (100%) (milk)
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, place your hand flat onto the chicken breast[s]

Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces

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 pieces 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 you don't burn them!

4

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

Add the sliced shallots to a small bowl with the apple 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 half of the pickling liquid from the shallots and a pinch of salt – this is your turmeric yoghurt dressing

Drain and rinse the green lentils

7

Return the drained rice to a medium heat and add the drained lentils and baby 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 shallots and add them to the rice, with a pinch of salt and stir it all together – this is your herby rice

8

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Slice the cooked chicken and serve it over the herby rice

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

Enjoy!

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