Indian Spiced Chicken Curry

Name: Indian Spiced Chicken Curry with Pilau Basmati Rice and Raita
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 2 Grams of Garam masala; 10 Grams of Ginger garlic paste; 4 Grams of Curry powder; 2 Grams of Chilli powder; 2 Grams of Smoked paprika powder; 4 Grams of Coriander cumin powder; 1 Piece of Red onion; 1 Piece of Tomatoes; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 30 Grams of Tomato paste; 100 ML of Water; 1 Piece of Chicken stock cube; 5 Grams of Brown sugar; 100 ML of Cooking cream; 4 Piece of Cardamom pods; 150 Grams of Basmati rice; 1 Tsp of Salt; 300 ML of Water; 10 Grams of Butter; 1 Piece of Dried bay leaves; 2 Grams of Turmeric powder; 170 Grams of Natural yogurt; 15 Grams of Fresh coriander; 1 Piece of Cucumber; 1 Tsp of Salt

with Pilau Basmati Rice and Raita

Enjoy this mildly spiced chicken curry over fragrant basmati rice served with a cooling raita.

132 Reviews

Cals 813 · Prot 63 · Carbs 97 · Fat 24

Tips for Kids

30 min

Indian Spiced Chicken Curry with Pilau Basmati Rice and Raita

Enjoy this mildly spiced chicken curry over fragrant basmati rice served with a cooling raita.

132 Reviews

Cals 813 · Prot 63 · Carbs 97 · Fat 24

Tips for Kids

Ingredients

Chicken curry

Chicken breast

400 Grams

Garam masala

2 Grams

Ginger garlic paste

10 Grams

Curry powder

4 Grams

Chilli powder

2 Grams

Smoked paprika powder

2 Grams

Coriander cumin powder

4 Grams

Red onion

1 Piece

Tomatoes

1 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Tomato paste

30 Grams

Water

100 ML

Chicken stock cube 4*5*9*15*

1 Piece

Brown sugar

5 Grams

Cooking cream 4*

100 ML

Basmati pilau

Cardamom pods

4 Piece

Basmati rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Butter 4*

10 Grams

Dried bay leaves

1 Piece

Turmeric powder

2 Grams

Raita

Natural yogurt 4*

170 Grams

Fresh coriander

15 Grams

Cucumber

1 Piece

Salt

0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3392 / 813
Fats (g)	23.9
of which saturated (g)	14.5
Carbohydrates (g)	97
of which sugars (g)	16.4
Fibers (g)	6.4
Proteins (g)	63.4
Salt (g)	3.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil rice

Crush the cardamom with the back of a knife.
Rinse the rice.
Add the rice with a pinch of salt, the measured water, cardamom, butter, dried bay leaves and turmeric to a pot with a lid.
Bring to a boil.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pot from the heat.
Keep covered until serving.

2 Marinate chicken

Meanwhile, place 50 g of yogurt in a bowl. (reserve the rest for step 5)
Combine with the garam masala, ginger garlic paste, curry powder, a pinch of chilli powder (spicy!), the smoked paprika and coriander cumin powder.
Chop the chicken into bite-sized pieces.
Add it to the bowl.
Mix well.
Set aside.

Tip! If cooking for kids, leave out the chilli powder and set aside a portion of plain chicken.

3 Prep

Peel and finely chop the red onion.
Roughly chop the tomatoes.

4 Fry chicken

Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
Once hot, add the onion with a pinch of salt.
Fry for 5 min.
Add the tomatoes, tomato paste and chicken along with the yogurt marinade.
Fry for 5 min further.
Add the measured water, 0.5 chicken stock cube, brown sugar and cream.
Simmer for 10 min further.

Tip! If cooking for kids, fry the plain portion of the chicken and set aside before frying the onion.

5 Make raita

Meanwhile, finely chop the coriander leaves and grate the cucumber.
In a bowl, combine the remaining yogurt, coriander and cucumber with a pinch of salt.

Tip! If cooking for kids, set aside a portion of sliced cucumber before grating it, plain yogurt and coriander to use as 'sprinkles'.

6 Serve

Serve the Indian Spiced Chicken Curry on Pilau Basmati Rice with Raita alongside.

Tip! If cooking for kids, serve the cooked rice, cooked chicken and sliced cucumber separately. Serve the curry sauce, plain yogurt and coriander as 'sprinkles' to the side.