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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
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 | 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 |
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.
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
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
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
Add the paste and the turmeric to the onion
Cook for a further 5 min or until the spices have released their aromas
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)
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
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
Serve the creamy curry on a bed of fluffy rice, and sprinkle with remaining chopped coriander and ground almonds
Enjoy!