Herby Spiced Chicken
with Buttery Curry Sauce and Fluffy Rice
We love a good Chicken with Curry Sauce and Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
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 war 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.
Ingredients
1
Coriander
1
North Indian Style Spice Mix
2
British Chicken Breasts
1
Echalion Shallot
2
Garlic Clove
80
Green Beans
150
Basmati Rice
1
Mustard Seeds
1
Tomato Passata
1
Chicken Stock Powder
30
Unsalted Butter
Not included in your delivery
2
Oil for the Chicken
300
Water for the Rice
Nutritional information
Instructions
Preheat your oven to 200°C. Finely chop the coriander (stalks and all). Pop half the coriander in a mixing bowl and add half the North Indian style curry powder. Add the olive oil (see ingredients for amount), a pinch of salt and pepper and mix together. Add the chicken breasts to the bowl and stir around so they are completely coated in the spice and herb. Leave to the side. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the green beans then chop into thirds.
Heat a frying pan on medium-high heat (no oil!). Once hot, lay in the chicken, cook until golden, 3-4 mins each side. Transfer the chicken to a baking tray, roast on the top shelf of your oven until cooked, 18-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Once cooked, place the chicken on a board. Leave to rest for a couple of mins. Keep your pan for later!
Meanwhile, 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).
Pop your frying pan back on medium heat with a drizzle of oil. Add the shallot. Stir-fry until softened, 2 mins. Add the green beans to the pan, stir-fry until slightly softened too, 3-4 mins. Stir in the garlic, mustard seeds and remaining curry powder, cook for 1 minute. Pour in the passata, water for the sauce (see ingredients for amount), stock powder and a pinch of salt, pepper and sugar. Bring to the boil, simmer until reduced by half, 6-8 mins.
Add a splash of water to the sauce if you need to, then stir in the butter until melted. Taste and add more salt and pepper if you feel it needs it. Fluff up the rice with a fork and spoon into bowls. Pour any resting juices from the chicken into the sauce and stir. Reheat if you need to. Spoon the sauce on top of the rice. Thinly slice the chicken and place on top. Sprinkle over the remaining coriander and serve. Enjoy!
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