Rogan Josh Chicken Curry Dinner
with Creamy Chicken Curry and Salad Wrap lunch
We love a good Rogan Josh Chicken with Garlic Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans! The Nutritional Values for the lunch portion are as follows; Serving Size: 609g KJ:2167 Kcal:518 Fat:13 Sat Fat: 3 Carb: 55 Sugar: 13 Protein: 42 Salt: 2.75
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
Chicken Stock Powder
1
Echalion Shallot
75
Greek Style Natural Yoghurt
(Contains Milk)
225
Basmati Rice
1
Baby Gem Lettuce
50
Rogan Josh Curry Paste
520
Diced Chicken Thigh
2
Garlic Clove
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Carrot
1
Mint
1
Red Onion
1
Cucumber
(May contain Celery)
Not included in your delivery
Water
100
Water for the Curry
Nutritional information
Utensils
Instructions
Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). In a medium bowl, mix the diced chicken, half of the rogan josh paste and a third of the yoghurt. Season with salt and pepper. Mix to coat the chicken and set aside. Heat a drizzle of oil in a large saucepan on medium heat. When hot, add the shallot and cook, stirring, until soft, 3-4 mins. Once hot, stir in half the garlic and basmati rice and cook for 1 minute.
Pour the water for the rice (see ingredients for amount) into the pan and bring to the boil. When boiling, add 0.25 tsp of salt, 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).
Meanwhile, halve, peel and thinly slice the onion. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Trim the cucumber then halve lengthways. Chop into roughly 1cm wide 5cm long batons.Trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the centre. Set the lettuce, cucumber and carrot aside for later.
Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the red onion and cook, stirring, until soft, 4-5 mins. Add the remaining curry paste and garlic and cook, stirring, for 1 minute. Add the water (see ingredients for amounts) with the chicken stock powder and mix well. Simmer for until slightly thickened, 5-6 mins. Meanwhile, preheat your grill to high and line a baking tray with foil. Lay the chicken out on the foil making sure it is spread out evenly. Grill until golden and slightly charred, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Fluff up the rice with a fork and season to taste with salt and pepper, remove and set aside 2 large tbs of rice for your wraps. Stir a third of the yogurt through your curry sauce and remove from the heat. Divide the garlic rice and the remaining grilled chicken between plates. Serve with the curry sauce on top. Enjoy!
When you're ready to pack lunch,Pick the mint leaves from their stalks and finely chop (discard the stalks). In a medium bowl, mix the mint with the lettuce and remaining the yogurt. Lay the tortillas on a board. Add the reserved chicken and rice. Top with the peeled carrot, cucumber batons and lettuce. Roll into wraps. Wrap in foil. Refrigerate. At lunchtime, allow to come back to room temperature and enjoy!
