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Fiery Ruby Chicken Curry

Time for a classic chicken Ruby Murray with a fiery kick. You'll pack in the heat with cayenne and curry spices before stirring through clotted cream. Top it with sliced red chilli and serve with fluffy rice. Banging.

20 mins
556kcal
Indian
Fiery Ruby Chicken Curry
4.5

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient

Intense chicken stock mix (5.5g)
Intense chicken stock mix (5.5g)
Garam masala (1tsp)
Garam masala (1tsp)
Finely chopped tomatoes (200g)
Finely chopped tomatoes (200g)
White long grain rice (130g)
White long grain rice (130g)
Curry powder (0.5tbsp)
Curry powder (0.5tbsp)
Cayenne pepper (0.5tsp)
Cayenne pepper (0.5tsp)
Garlic clove x2
Garlic clove x2
Ground smoked paprika (2tsp)
Ground smoked paprika (2tsp)
Red chilli
Red chilli
Diced chicken breast (250g)
Diced chicken breast (250g)
Cornish clotted cream (40g)
Cornish clotted cream (40g)
Spinach (80g)
Spinach (80g)

You'll also need

Vegetable oil, Pepper, Salt, Butter, Water (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1.

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, once done, remove from the heat and set aside (lid on) to steam until serving

Step 1
2.

Meanwhile, boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken breast and cook for 3-4 min or until lightly browned

Step 2
3.

While the chicken is cooking, peel and finely chop (or grate) your garlic

Dissolve your chicken stock mix in 150ml [200ml] [250ml] boiled water – this is your stock

Step 3
4.

Once the chicken is lightly browned, reduce the heat to medium-low and add a knob of butter with the chopped garlic and your cayenne pepper (can't handle the heat? Go easy!)

Add your ground smoked paprika, garam masala and curry powder and cook for 1 min or until very fragrant and the butter has melted

Step 4
5.

Add the stock and your chopped tomatoes to the pan with a generous pinch of salt and pepper and give everything a good mix up

Increase the heat to medium-high and cook for 6-8 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)

Step 5
6.

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and slice lengthways finely – this is your julienne chilli

Wash your spinach

Step 6
7.

Once the chicken is cooked through, add the spinach and your clotted cream (save a generous dollop for a garnish!)

Give everything a good mix up and cook for a final 1 min or until the spinach was wilted – this is your ruby chicken curry

Step 7
8.

Serve the ruby chicken curry and top with the julienne chilli (not a fan of spice? Just add a little!)

Serve the cooked rice to the side

Tip: For fancy presentation, press the rice into a small bowl and turn out

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
556kcal
Energy
16g
Fat
64.9g
Carbohydrate
4g
Fibre
39.1g
Protein
1.6g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (milk).

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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