Baked Chicken & Almond Curry With Rice And Naan
You'll have this chicken curry bubbling away in no time. Magic up a rich almond and garam masala sauce with juicy chicken thighs, then let the oven do the hard work. Stir through natural yoghurt, then serve with baked rice and mini naan.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Water, Flour (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil
Now let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air
Heat a large, wide-based hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat and boil a kettle
Once hot, add your diced chicken thigh to the dish with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 2 min
Meanwhile, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice
Chop your tomato[es] into wedges
Peel and cut your brown onion[s] into wedges
Add the diced pepper to the dish with the tomato and onion wedges
Add your garam masala with your curry powder, ground turmeric, ground smoked paprika, chicken stock mix and ground almonds
Give everything a good mix up and add 250ml [325ml] [400ml] boiled water with a generous pinch of salt and pepper
Bring to the boil then put the dish in the oven and cook, covered, for 45 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your baked chicken & almond curry
Once the curry has had 20 min, reboil the kettle
Add your white long grain rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water
Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your baked rice
Use this time to clear up, set the table, have a cup of tea or simply chill!
Once the curry is ready, remove the dish from the oven and stir through your natural yoghurt
Leave to stand for 5 min before serving (this helps the flavours to develop) – this is your baked chicken & almond curry
Meanwhile, add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through
Serve the baked chicken & almond curry with the baked rice and warmed naan to the side
Season with a generous pinch of pepper
Dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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