Creamy Chicken Curry
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Creamy Chicken Curry

Creamy Chicken Curry

with a Spiced Chicken Burrito

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

Tags:
Spicy
Allergens:
Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

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 Celery)

4

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

1

KNORR Chicken Stock

1

Red Onion

½

Cucumber

(May contain Celery)

1

Coriander

Not included in your delivery

100

Water for the Curry

450

Water for the Rice

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Nutritional information

Energy (kcal)671 kcal
Energy (kJ)2807 kJ
Fat29 g
of which saturates11 g
Carbohydrate63 g
of which sugars16 g
Protein49 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Plate

Instructions

Cook the Chicken
1

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.

Cook the Rice
2

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).

Soften the Veg
3

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.

Make the Salsa!
4

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.

Finish up the Curry!
5

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!

Prepare your Lunch!
6

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!