Chicken Rogan Josh with Basmati Rice
with Cauliflower, Flaked Almonds and Yoghurt
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
300 grams
Cauliflower Florets
1 sachet(s)
Curry Powder Mix
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
50 grams
Rogan Josh Curry Paste
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
(Contains Celery)
120 grams
Peas
40 grams
Mango Chutney
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
240 grams
Diced British Chicken Breast
Not included in your delivery
125 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Boil a full kettle.
c) Halve any large cauliflower florets.
a) Pop the cauliflower onto a large baking tray. Drizzle with oil, sprinkle over half the curry powder mix and season with salt and pepper.
b) Toss to coat. Spread them out in a single layer.
c) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins. Turn halfway through.
a) Meanwhile, pour the boiled water into a medium saucepan with 0.25 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
d) In the meantime, peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the diced chicken. Cook until browned all over, 5-6 mins. Turn occasionally.
c) Stir in the garlic, remaining curry powder mix and the rogan josh curry paste. Fry until fragrant, 1 min.
d) Stir in the passata, veg stock paste and water for the sauce (see pantry for amount).
e) Bring to the boil, then reduce the heat and simmer until the chicken is cooked through, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Stir the peas, mango chutney and butter (see pantry for amount) into the curry sauce.
b) Heat until the peas are piping hot and the butter has fully melted, 1-2 mins.
c) Taste and season with salt and pepper.
d) When the cauliflower is roasted, stir it into the curry.
a) Share the rice between your serving bowls.
b) Top with the chicken curry.
c) Sprinkle over the flaked almonds and drizzle over the yoghurt to finish
Enjoy!
Step 4 MOD: If you’re adding chicken, add it to the pan before the spices. Fry, 5-6 mins, then add the spices and continue as instructed. The chicken will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
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