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Sultana Chicken Curry

Sultana Chicken Curry

Rating
4rating out of 5

(442 reviews from our customers)

Prep Time

35 min

Cuisine

Indian

Britain has always had a love affair with Indian food. This delightfully creamy and lightly spiced curry is fragrant with cardamom, coriander and cumin. We’ve used natural yoghurt instead of cream, and added ground almonds to thicken. The result; a natural and wholesome curry.

Prep Time

35 min

Cuisine

Indian

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!

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)
Onion
2 onions
Sultanas
30g sultanas
ground-cumin
1 tbsp ground cumin
turmeric
1 tsp ground turmeric
garlic-clove
1 garlic clove
Cardamom-pod-(3)
3 cardamom pods
fresh-coriander
10g fresh coriander
British diced chicken 2
250g British diced chicken breast
ground-coriander
1 tsp ground coriander
Natural-yoghurt
120g organic natural yoghurt †
Ground-almonds
30g ground almonds †
chicken stock cube (new 5/18)
1 chicken stock cube †
basmati-rice
150g basmati rice
You Will Need
Pestle & mortar, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 bag of sultanas (30g)
  • Ground cumin seeds
  • Bright yellow turmeric
  • 1 garlic clove
  • cardamom pods
  • 10g coriander
  • 250g British diced chicken breast
  • Ground coriander seed
  • 120g natural yoghurt<span class="strong">†</span>
  • 1 bag of ground almonds (25g)<span class="strong">†</span>
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 130g basmati rice
Typical Values per 100g per serving
Energy 762 kJ
180 kcal
2570 kJ
608 kcal
Fat
of which saturates
3.8 g
1.1 g
12.9 g
3.8 g
Carbohydrate
of which sugars
24.5 g
6.1 g
82.7 g
20.7 g
Fibre 1.6 g 5.6 g
Protein 12.4 g 42 g
Salt 0.77 g 2.58 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 brown onion
brown onion
1 bag of sultanas (30g)
sultanas, sunflower oil
Ground cumin seeds
Bright yellow turmeric
1 garlic clove
garlic
cardamom pods
Cardamom pod
10g coriander
coriander(100%)
250g British diced chicken breast
chicken breast fillet (100%)
Ground coriander seed
120g natural yoghurt
milk
1 bag of ground almonds (25g)
ground blanched almond (NUT) 100%
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
130g basmati rice
basmati rice
Allergens
  • Allergens highlighted by † (milk, nut, celery)

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

Peel and slice the onions finely

Heat 1-2 tbsp of vegetable oil in a pot over a medium heat

Once the oil is hot, add the onion and cook for 10 min or until starting to caramelise

2

Add the rice, 375ml (750ml) of water and salt (optional) to a pot with a lid on a high heat and bring to the boil

Once boiling, reduce the heat and simmer gently with the lid on for 15-20 min or until all the water is absorbed

Check occasionally to prevent over-cooking and once done, set aside until you are ready to serve

3

Meanwhile peel the garlic and chop roughly

Remove the seeds from cardamom pods and discard the husks

Crush the cardamom seeds, ground cumin, ground coriander, the garlic, a pinch of salt, 1/2 tbsp (1 tbsp) of water, in a pestle and mortar to form a rough paste

4

Add the paste and the turmeric to the onion

Cook for a further 5 min or until the spices have released their aromas

5

Add the chicken to the onion pot

Cook for 3-4 min, stirring frequently or until the chicken is sealed all over

Crumble in the stock cube(s)

6

Add the ground almonds (reserving a little to serve) and the sultanas to the chicken and onion pot

Add 100ml (200ml) of water to the pot, scraping anything off that might have stuck to the bottom

Reduce the heat to a gentle simmer and cook with the lid on for 5 min or until the chicken is cooked through

7

Meanwhile, chop the coriander coarsely, add half to the cooked rice and mix well (reserve the remaining half to serve)

Once the chicken is cooked, add the yoghurt and warm through while stirring

Season to your taste with salt and pepper

8

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Serve the creamy curry on a bed of fluffy rice, and sprinkle with remaining chopped coriander and ground almonds

Enjoy!

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