Festive Chicken Curry With Cranberry Rice, Naan & Samosas
Deck your dining table with a festive curry that's ready in just 20 minutes. You'll simmer chicken breast in a cinnamon-spiked sauce and serve with fragrant clove and cranberry rice. Finish with a dollop of yoghurt and cranberry sauce, and serve with crispy samosas and fluffy garlic & coriander 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
Butter, Pepper, Salt, Sugar, Vegetable oil, Water (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, take your chicken out of the fridge, open the packet and let it air
Add your basmati rice, cloves, dried cranberries, ground turmeric and 300ml [390ml] [600ml] cold water with a pinch of salt to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving – this is your cranberry rice
Boil a kettle
Peel and finely chop your shallot[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chopped shallot with a pinch of salt and pepper and cook for 3-4 min or until beginning to soften
Meanwhile, combine your chicken stock mix with 250ml [325ml] [425ml] boiled water – this is your chicken stock
Chop your chicken breast strips into bite-sized pieces
Once the shallot has softened, increase the heat to high and add your chopped chicken to the pan with a pinch of salt and pepper and cook for an initial 3-4 min or until beginning to brown
Meanwhile, add your samosas to a baking tray and put in the oven for an initial 8-10 min
Once beginning to brown, add your curry powder and ground cinnamon to the pan with your ginger & garlic paste, tomato paste and a generous knob of butter and cook for 1 min or until fragrant
Once fragrant, add the chicken stock with 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 8-10 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)
Once the samosas have had an initial 8-10 min, remove the tray from the oven and add the naan[s]
Return the tray to the oven and cook for a final 3 min or until the bread is hot and the samosas are golden and crispy
Wash your spinach and pat it dry with kitchen paper
Once thickened, remove the pan from the heat and add the spinach with half your natural yoghurt (you'll use the rest later!) and stir it all together until the spinach has wilted – this is your festive chicken curry
Serve the festive chicken curry with the cranberry rice, naan and samosas to the side
Drizzle the remaining natural yoghurt and your cranberry sauce over the curry
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 † (celery, gluten, milk, nut, peanut, sesame, soya).
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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