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I fancied trying a few new dishes and I feel the best way to do so is to go on Gousto and order a few meals.
HOW IT COMES: It comes in a cardboard box with ice packs, all the dry products come in their very own paper bag.
PREPARATION TIME:
35 minutes
INGREDIENTS:
1 tsp ground coriander
2 British chicken breasts portions
10g coriander
1 tsp ground turmeric
1 tbsp garam masala
40g Cornish clotted cream
15g fresh root ginger
5.5g chicken stock mix
32g tomato paste
130g basmati rice
2 garlic cloves
1 brown onion
NUTRITION (per serving):
Energy (kJ) - 2266
Energy (kcal) - 538
Fat - 15.6g
Of which saturates - 8.5g
Carbohydrate - 61.2g
Of which sugars - 7.2g
Dietary Fiber - 2.9g
Protein - 39g
Salt - 0.79g
INSTRUCTIONS:
STEP 1: Take your chicken out of the fridge, open the packet and let it air. Add the basmati rice and 300ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.
STEP 2: Cut the chicken breast portions into large, bite-sized pieces. In a large bowl combine the chopped chicken with the ground coriander, 1 tsp garam masala (save the rest for later!) and a generous pinch of salt – this is your coated chicken.
STEP 3: Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of vegetable oil over a high heat. Once hot, add the coated chicken and cook for 4 min, turning occasionally until the chicken is browned. Once done, transfer the browned chicken to a plate (reserve the pan for later!)
STEP 4: Boil half a kettle. Peel and finely dice the brown onion. Return the reserved pan to a medium heat with 1 tbsp butter. Once the butter has melted, add the diced onion with a pinch of salt and cook for 5 min or until softened and starting to caramelise.
STEP 5: Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger. Peel and finely chop (or grate) the garlic. Once softened, add the chopped ginger, chopped garlic, ground turmeric, tomato paste and remaining garam masala to the pan and cook for 1 min or until fragrant. Add the chicken stock mix, then add 250ml boiled water.
STEP 6: Return the browned chicken to the pan and cook, covered, for 4-5 min or until the sauce has thickened to a curry-like consistency and the chicken is cooked through (no pink meat!). Meanwhile, chop the coriander finely, including the stalks (save some leaves for garnish!). Fluff the basmati rice with a fork, stir through the chopped coriander and season with salt – this is your coriander rice.
STEP 7: Once the chicken is cooked, remove the pan from the heat and stir in the clotted cream – this is your butter chicken. Serve the butter chicken over the coriander rice. Garnish with the reserved coriander leaves. Enjoy!
I am not keen on Indian food but I let my little brother choose some dishes and he chose this dish, I wasn't a big fan of it but I managed to it.
Purchased from: Gousto
Star Rating: 3/5
Date Tried: Wednesday 8th June 2022
This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get 65% off of your first box and 30% off your first month, so you are aware I will be credited £20 towards my next box when somebody uses my code. CODE: ALICI42903718
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