Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Slice the chicken breast into goujons. Peel and finely chop the brown onion.
2 Make sauce
Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the onion with a pinch of salt. Fry for 7-8 min until softened. Once softened, add the chicken, gingergarlicpaste, smokedpaprika, curry powder, garam masala and chipotle powder(spicy!). Fry for 2 min. Add the measuredwater, tomatopaste and stockcube and simmer for 10 min.
3 Boil rice
Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
4 Prep cucumber salad
Meanwhile, chop the cucumber into small chunks. Finely chop the coriander. Slice the lime into wedges. Mix the cucumber and coriander together in a bowl with a pinch of salt. Add a squeeze of lime juice.
5 Finish sauce
Once the chicken is cooked, add the cooking cream and honey to the pan. Simmer for a final 5 min or until the sauce begins to thicken up.
Tip!Use any leftover cream later in the week for omelettes, scrambles, sauces or simply for pouring over fresh strawberries!
Serve the chickencurry over the basmati rice with the cucumbersalad to the side. Serve any remaining lime wedges as a garnish.