One Pot Tandoori Chicken and Curried Couscous
with Carrot & Coriander Raita and Flaked Almonds
- Mustard
- Cereals containing gluten
- Wheat
- Milk
- Almonds
- Nuts
- May contain traces of allergens
- Celery
- Soya
- Pecan Nuts
- Sesame
- Hazelnuts
- Pistachio nuts
- Cashew nuts
- Nuts
- Almonds
- Peanut
- Macadamia Nuts
- Brazil nuts
Tandoori gets its name from 'tandoor', an Indian cylindrical clay oven. Our tandoori spice mix includes cinnamon, turmeric, ginger and cumin, bringing the toasty flavours of a tandoor oven to this delicious one pot chicken and couscous.
Ingredients
1 unit(s)
Courgette
(May contain traces of: Celery)
240 grams
Diced British Chicken Breast
1 sachet(s)
Tandoori Masala Mix
50 grams
Korma Curry Paste
(Contains: Mustard)
10 grams
Vegetable Stock Paste
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
1 unit(s)
Carrot
1 bunch(es)
Coriander
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
2 unit(s)
Medium Tomato
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
10 grams
Butter
200 milliliter(s)
Water for the Couscous
Nutritional information
Utensils
Instructions
a) Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.
b) Pop the chicken into a bowl with the tandoori masala mix. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Drizzle over some oil, season with salt and pepper and mix so the chicken is well coated in the spice. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the chicken and courgette to the pan.
c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Next, add the korma curry paste and fry, 1 min.
b) Stir in the veg stock paste, butter and water for the couscous (see pantry for both amounts) and bring to the boil.
c) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.
a) Meanwhile, trim the carrot, then coarsely grate (no need to peel). Roughly chop the coriander (stalks and all).
b) In a small bowl, combine the yoghurt, carrot and half the coriander. Season with salt and pepper, then set your raita aside.
c) Cut the tomatoes into 1cm chunks.
a) Once the couscous is ready, fluff it up with a fork. Stir in the tomatoes and the remaining coriander.
b) Taste and season with salt and pepper if needed.
a) Share the couscous out between your bowls.
b) Dollop on the raita and sprinkle over the almonds to finish.
