Ginger Chicken and Caramelised Onion Curry
with turmeric riceCalories
:
703 kcalProtein
:
47.4g proteinTotal
:
20 minutesDifficulty
:
EasyProtein Rich
Quick
Spicy
Family Friendly
Allergens:
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
150 grams
Rice
1 sachet(s)
Ground Turmeric
1 unit(s)
Onion
1 unit(s)
Chilli
1 unit(s)
Ginger
1 sachet(s)
Rogan Josh Curry Paste
2 sachet(s)
North Indian Style Spice Mix
120 grams
Baby Spinach
65 grams
Creme Fraiche
(Contains: Milk)
1 pack(s)
Passata
300 grams
Diced Irish Chicken Breast
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2940 kJ
Energy (kcal)703 kcal
Fat14.1 g
of which saturates7 g
Carbohydrate94.4 g
of which sugars17.6 g
Dietary Fiber7.3 g
Protein47.4 g
Salt1.9 g
Potassium569.6 mg
Calcium90.3 mg
Iron1.5 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
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and turmeric and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and thinly slice the onion.
- Halve deseed and finely chop the chilli lengthways.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion, half the North Indian spice mix and season with salt and pepper.
- Fry, stirring occasionally, until golden, 8-10 mins. Add 1 tsp sugar (per 2P) and cook until caramelised, 1-2 mins more.
3
- Place another pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and the remaining North Indian spice mix and season with salt and pepper.
- Fry until cooked through, 8-10 mins. Add the ginger and cook for 1 min more.
- Once the chicken is cooked, transfer to a plate lined with kitchen paper.
4
- Add the rogan josh paste, passata, creme fraiche and half the chilli (use less if you don't like spice) to the caramelised onion.
- Cook for 4-5 mins.
5
- Add the spinach to the pan a handful at a time.
- Cook until wilted and piping hot, 1-2 mins. Season the curry to taste with salt and pepper.
TIP: Add a splash of water to loosen the curry if necessary.
6
- Divide the caramelised onion curry between bowls alongside the turmeric rice.
- Top the curry with the ginger chicken.
- Sprinkle over as much of the remaining chilli as you like.
