Chicken, Sour Rhubarb, Cinnamon and Lentil Curry
with Basmati Rice, Mango Chutney, Yoghurt and Crispy Onions
- Mustard
- Milk
- Cereals containing gluten
- Wheat
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- May contain traces of allergens
Add a splash of colour to your plates with spring rhubarb. Tart and bright pink, it's often used like fruit in the form of pies, tarts and crumbles, so much so that it was nicknamed "pie plant" in the US. Its unique flavour means it's also equally versatile for savoury dishes.
Ingredients
150 grams
Basmati Rice
100 grams
Rhubarb
1 unit(s)
Sweetheart Cabbage
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
2 sachet(s)
Ground Cinnamon
50 grams
Korma Curry Paste
(Contains: Mustard)
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
40 grams
Mango Chutney
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
240 grams
Diced British Chicken Breast
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
While the chicken cooks, trim the rhubarb and thinly slice widthways.
Halve the hispi cabbage lengthways, cut out and discard the tough core, then finely slice widthways.
Add the rhubarb and cabbage to the chicken. Season with salt and pepper and fry, stirring, until lightly softened, 2-3 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.
When the veg has softened, stir in the cinnamon, korma curry paste and garlic. Fry for 1 min more
Add the passata, lentils, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once thickened, stir in the mango chutney and butter (see pantry for amount), until melted.
Season with salt and pepper.
Share the rice between your serving bowls.
Spoon over the chicken, lentil and rhubarb curry.
Top with a dollop of yoghurt and sprinkle over the crispy onions to finish.
