Chicken Breast Saag With Tomato & Coconut Dal And Rice
Curry night doesn't get better than this. You'll serve up generous helpings of masala-spiced chicken breast saag, creamy coconut and tomato daal, and fluffy basmati rice. Scatter with toasted coconut flakes and dive in.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air
Boil a kettle, then add your basmati rice to an oven-proof dish with a generous pinch of salt and 300ml [390ml] [600ml] boiled water and give everything a good mix up
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
Peel and finely slice your brown onion[s]
Chop your tomatoes into wedges
Chop your creamed coconut roughly (if required!)
Dissolve your chicken stock mix and creamed coconut in 600ml [780ml][1L] boiled water – this is your coconut stock
Heat a pot with a drizzle of vegetable oil over a medium heat
Once hot, add half the sliced onion (you'll use the rest later!) with a pinch of salt and cook for 3-4 min or until starting to soften
Once softened, add your ground turmeric and curry powder and cook for 1-2 min further or until fragrant
Once fragrant, rinse your red lentils in a sieve under cold running water, then add them to the pot with the coconut stock
Bring to the boil over a medium-high heat, and cook for 15-20 min or until the lentils are tender and starting to break down
Once tender, add the tomato wedges to the pot and cook for 5 min further or until the tomatoes have softened and the lentils are fully cooked – this is your tomato & coconut dal
Heat a large, wide-based pan (preferably non-stick) over a medium heat
Once hot, add your coconut flakes and cook for 2-3 min or until toasted and lightly golden, then set aside and reserve the pan
Tip: Watch them like a hawk to make sure they don't burn!
Meanwhile, add your diced chicken breast, garam masala, ginger & garlic paste and a pinch of salt to a bowl and give everything a good mix up
Boil a kettle
Return the reserved pan to a medium-high heat with a drizzle of vegetable oil
Once hot, add the seasoned chicken breast and remaining sliced onion and cook for 8-10 min or until the chicken is golden and cooked through (no pink meat!)
Wash your spinach, then add to a colander and pour boiled water all over it so that it starts to wilt
Rinse the wilted spinach under cold running water until it's cool
Once cool, squeeze as much water out of the spinach as you can then chop it finely
Once the chicken is cooked, add the chopped spinach to the pan and cook for 2 min or until warmed through – this is your chicken breast saag
Serve the chicken breast saag and tomato & coconut dal alongside the basmati rice
Garnish with the toasted coconut flakes
Enjoy!
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, nut, sesame, sulphites).
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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