Double Chicken Karahi and Garlic Coriander Naan
with mint yoghurtCalories
:
790 kcalProtein
:
89g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Cereals containing gluten
- Milk
- Wheat
A recipe conveniently customised just to your liking!
Ingredients
Serving amount
600 grams
Diced Irish Chicken Breast
2 unit(s)
Naan
(Contains: Cereals containing gluten, Milk, Wheat)
2 unit(s)
Garlic
1 unit(s)
Ginger
1 unit(s)
Chilli
5 grams
Coriander
1 pack(s)
Chopped Tomato with Onion & Garlic
75 grams
Yoghurt
(Contains: Milk)
1 sachet(s)
Garam Masala
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3305 kJ
Energy (kcal)790 kcal
Fat10.3 g
of which saturates2.4 g
Carbohydrate81.7 g
of which sugars16.9 g
Dietary Fiber8.6 g
Protein89 g
Salt3.7 g
Potassium64.1 mg
Calcium58.6 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel the ginger and chop half into ½ cm thin matchsticks. Grate the remaining ginger.
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli and discard the core and seeds. Finely slice.
- Roughly chop the coriander (stalks and all).
2
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add chicken, garam masala, grated ginger and chilli (use less if you'd like things milder). Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Fry until golden brown on the outside, 4-5 mins.
- Add chopped tomatoes and a generous splash of water. Cook until thickened, 4-5 min. Season to taste with salt, pepper and sugar.
- Stir through half the yoghurt.
TIP: Notice a stronger smell from your chicken? This is due to packaging we use to keep it fresh.
3
- In a small bowl, combine the garlic, half the coriander, and a drizzle of oil.
- Place the naans onto a baking tray. Brush with the herby garlic oil then pop into the oven to warm through, 2-3 mins.
- Mix together the remaining coriander and yoghurt. Season to taste with salt and pepper.
4
- Divide the chicken karahi between shallow bowls.
- Top with ginger matchsticks.
- Serve with garlic naan and yoghurt on the side.
