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North Indian Style Chicken Curry

North Indian Style Chicken Curry

with Fluffy Rice and Courgette

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We love a good Chicken Curry with Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:GlutenCeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

2 unit(s)

Garlic Clove

1 unit(s)

Courgette

8 grams

Plain Flour

(ContainsGluten)

380 grams

Diced Chicken Breast

150 grams

Basmati Rice

1 sachet

Tomato Puree

1 pot(s)

North Indian Style Spice Mix

150 milliliter(s)

Water for Curry

1 sachet

Chicken Stock Powder

(ContainsCelery)

1 pack(s)

Greek Style Natural Yoghurt

(ContainsMilk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2435 kJ
Energy (kcal)582 kcal
Fat6.0 g
of which saturates3.0 g
Carbohydrate82 g
of which sugars17.0 g
Protein48 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim the ends from the courgette and quarter lengthways, then chop into 1cm chunks. Put the plain flour into a mixing bowl and add a pinch of salt and pepper. Stir together, then add the diced chicken to the bowl. Toss together until coated in the flour.

2

Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, 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).

3

Meanwhile, heat a frying pan on high heat (no oil). Once the pan is really hot, add the courgette and stir-fry until golden brown on the outside, about 5 mins. Season with salt and pepper, then remove the courgette from the pan to a bowl.

4

Pop the frying pan back on medium-high heat and add a glug of oil. Once the oil is really hot, add the chicken and stir-fry until golden brown on the outside, about 5-7 mins (we'll finish cooking it later on) remove the chicken from the pan onto a plate. Add a drizzle of oil to the pan and fry the onion until softened, stirring occasionally, 5-6 mins.

5

Add the garlic, tomato purée and North Indian style curry powder. Stir and cook for 1 minute, pour in the water (see ingredients for amount) and the stock powder. Bring to the boil, stirring to scrape up any bits from the bottom of the pan. Return the chicken to the pan, lower the heat and simmer until the sauce is reduced by half and the chicken cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

6

Once the curry has reduced by half, add in the courgette and cook for 1 more minute, then remove from the heat. TIP: If it looks a little thick, just add a splash of water. Stir three- quarters of the yoghurt through the curry and season to taste with salt and pepper. Fluff up the rice with a fork and serve in bowls with a good portion of chicken curry and a dollop of remaining yoghurt on top. Enjoy!