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Sultana Chicken Curry
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)
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 |
2572 kJ 609 kcal |
| Fat of which saturates |
3.8 g 1.1 g |
12.9 g 3.8 g |
| Carbohydrate of which sugars |
23.9 g 6 g |
80.8 g 20.3 g |
| Fibre | 1.6 g | 5.5 g |
| Protein | 13 g | 44 g |
| Salt | 0.71 g | 2.4 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
- 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
- 1 bag of ground almonds (25g)
- 1 Knorr chicken stock cube
- 130g basmati rice
-
brown onion
-
sultanas, sunflower oil
-
garlic
-
coriander(100%)
-
chicken breast fillet (100%)
-
milk
-
ground blanched almond (nut) 100%
-
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, parsely, caramel syrup, antioxidant (extracts of rosemary).
-
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
Serve the creamy curry on a bed of fluffy rice, and sprinkle with remaining chopped coriander and ground almonds
Enjoy!