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Masala Spiced Chicken Curry

Masala Spiced Chicken Curry

Masala Spiced Chicken Curry

with rice

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A mild and flaky whitefish such as basa is the perfect choice to simmer slowly in a creamy curry. This allows all of the complex and aromatic flavours to come through as much as possible in every bite.

Tags:

Family Friendly

•Quick

•Protein Rich

•Spicy

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 sachet(s)

Tandoori Masala Mix

1 unit(s)

Onion

260 grams

Diced Irish Chicken Breast

150 grams

Rice

1 sachet(s)

Honey

1 pack(s)

Coconut Milk

120 grams

Baby Spinach

1 sachet(s)

Rogan Josh Curry Paste

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2876 kJ

Energy (kcal)687 kcal

Fat21.4 g

of which saturates15.3 g

Carbohydrate81.6 g

of which sugars9.6 g

Dietary Fiber5.3 g

Protein41.3 g

Salt1.5 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Pan with Lid

•Pot with Lid

Cooking steps

Cook the Rice

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 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).

Soften the Veg

2

Halve, peel and chop the onion into small pieces. Shake the coconut milk to dissolve any lumps.
Place a large pan over medium-high heat with a drizzle of oil.
Fry the onion and tandoori masala mix until softened, stirring occasionally, 4-5 mins. Season with salt and pepper.
Add the coconut milk, rogan josh paste, 50ml water (per 2P) and spinach to the pan.
Cover and simmer, allowing the spinach to wilt, 2-3 mins.

NOTE: Swapping to diced chicken? Add to the hot pan, season with salt and pepper and fry until browned, 5-6 mins, before adding the onion.

Simmer the Fish

3

Meanwhile, cut each basa fillet into four equal-sized pieces
Add the fish to the curry, cover and simmer until the fish is cooked, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Once cooked, stir the honey carefully through the curry.
Add a spash of water to loosen if required. Season to taste with salt and pepper.

Finish and Serve

4

Fluff up the rice with a fork and divide between plates.
Spoon generous helpings of fish curry over the top.

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