Creamy Chicken Curry
with a Spiced Chicken Burrito
- Cereals containing gluten
- May contain traces of allergens
- Celery
Cook once, with a twist for lunch. Cook a delicious dinner as usual then create a new twist on the recipe to create something different for lunch the next day. Enjoy a classic Chicken Curry with jasmine rice and a cucumber and tomato salsa for dinner, then wrap up the remaining chicken, salsa and rice for a hearty lunchtime burrito. Win win! The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows; Serving Size: 587 KJ:2908.250 Kcal:694 Fat:20 Sat Fat:8 Carb: 84 Sugar: 22 Protein:47 Salt: 3
Ingredients
225
Jasmine Rice
1
Zanzibar Style Curry Powder
40
Mango Chutney
2
Medium Tomato
520
Diced Chicken Thigh
150
Reduced Fat Creme Fraiche
1
Lime
1
Courgette
(May contain traces of: Celery)
4
Super Soft Tortillas with Whole Wheat
(Contains: Cereals containing gluten)
1
KNORR Chicken Stock
1
Red Onion
½
Cucumber
(May contain traces of: Celery)
1
Coriander
Not included in your delivery
100
Water for the Curry
450
Water for the Rice
Utensils
Instructions
Pop the chicken on the lined baking tray and season with salt. Combine half the curry powder and half the crème fraîche in a small bowl, pour over the chicken and coat well. Arrange in one layer and grill until charred and cooked through, 15-16 mins. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Meanwhile pour the water for the rice (see ingredients for amount) and half the stock powder into a saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).
Meanwhile, peel and thinly slice the red onion. Trim the courgette, quarter lengthways and chop into small pieces. Heat a splash of oil in a large frying pan over medium high heat. Add the onion and cook until soft, 3-4 mins. Add the courgette, remaining curry powder and stock powder, stir and cook for a minute. Add the water for the curry (see ingredients for amount) and simmer until the courgette is tender, 4-5 mins. Remove from the heat.
Meanwhile, trim the cucumber then quarter lengthways. Chop widthways into small chunks. Chop the tomatoes into small chunks. Roughly chop the coriander (stalks and all). Zest and halve the lime. Mix the cucumber and tomato together in a bowl along with half the coriander. Add a squeeze of lime juice, a pinch of lime zest and a glug of olive oil. Keep to one side.
When the chicken is cooked, keep two portions to one side and allow to cool. Dinner: Transfer the rest to the frying pan with the curry and stir in the remaining crème fraîche. Return the pan to a medium heat until everything is piping hot, 2 mins. Season to taste with salt, pepper, coriander and lime juice. Fluff up the rice, (keep 2 portions for your lunch) and share between your bowls. Serve the curry on top and finish with a spoonful of salsa. Enjoy!
Mix the remaining chicken, salsa, rice, chutney and a pinch of salt and pepper in a bowl. Lay a tortilla on a board. Spoon 1/4 of the mix down the middle (leaving some space at each end). Fold the two short ends in over the filling then the two longer sides. Repeat so you have two wraps each. Wrap in foil and refrigerate. These can be eaten at room temperature or warmed through until piping hot (these are great in a sandwich press!). Enjoy!
