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!
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 conflict 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.
Plain Flour(ContainsCereals containing Gluten)
Diced Chicken Breast
North Indian Style Spice Mix
Water for Curry
Chicken Stock Powder
Greek Style Natural Yoghurt(ContainsMilk)
Water for the Rice
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.
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).
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.
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.
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.
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!