Indian Chicken Curry
with Cilantro Rice and Raita- Milk
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
A rich curry over herbed rice is medicine for the soul on any night of the week. No one will know how quick it was to throw together! Add in a cooling yogurt sauce and you have a restaurant-quality meal, right from your own kitchen.
Ingredients
340 g
Chicken Breast, Diced
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
3 tbsp
Yogurt Sauce
(Contains: Milk)
1 unit(s)
Tomato
7 g
Cilantro
2 tbsp
Curry Paste
(May be present: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
2 tbsp
Ginger-Garlic Puree
(May be present: Milk, Sulphites, Soy)
56 mL
Cream
(Contains: Milk)
1 unit(s)
Yellow Onion
1 unit(s)
Mini Cucumber
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Finely chop cucumber.
- Finely chop cilantro.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat chicken dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear, flipping once, 2-3 min per side until golden. Don't crowd the pan; work in batches if needed.
- Transfer chicken to a plate. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Reheat the pan over medium-high. Add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring occasionally, until softened.
- Add ginger-garlic puree and curry paste. Cook for 1 min, stirring often, until fragrant.
- Add cream, tomatoes and 1/3 cup (2/3 cup) water. Return chicken and any resting juices to pan. Bring to simmer.
- Reduce heat to medium-low. Cook, 5 - 7 min, stirring occasionally, until sauce is slightly thickened and chicken is cooked through.**
- Meanwhile, in a small bowl, combine yogurt sauce and cucumber.
- To the pot with rice, add half the cilantro. Fluff and mix in with fork.
- Divide rice and curry between bowls.
- Dollop raita over top.
- Sprinkle with remaining cilantro.
