Richly Fragrant Butter Chicken-Style Curry
over brown rice with cucumber yogurt sauceCalories
:
790 kcalProtein
:
38.1g proteinTotal
:
30 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Milk (including lactose)
- Selderij
- Mosterd
- Selderij
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Quick-cook brown rice
½ piece
Onion
1 piece
Garlic
2.5 teaspoon
Fresh ginger
1 piece
Chicken thigh
1 piece
Tomato
75 g
Organic Greek yogurt
(Contains: Milk (including lactose))
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
½ sachet(s)
Ground cumin
½ sachet(s)
Garam Masala
100 g
Passata
½ piece
Persian cucumber
5 g
Fresh flat leaf parsley
(May be present: Selderij)
25 g
Fresco spalmabile - cream cheese
(Contains: Milk (including lactose))
½ piece
Lime
Not included in your delivery
½ tablespoon
[Plant-based] butter
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3305 kJ
Calories790 kcal
Fat32 g
Saturated Fat15.5 g
Carbohydrate84.6 g
Sugar13.5 g
Dietary Fiber9.1 g
Protein38.1 g
Salt1.1 g
Potassium620.3 mg
Calcium137.3 mg
Iron1.4 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.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the rice for 10 minutes, then drain and set aside.
- Peel the garlic and the ginger, then mince both or use a microplane as preferred.
- In a small bowl, combine the the garam masala* with the curry powder, the cumin, the ginger and the garlic.
*Take care, this ingredient is spicy! Use as preferred.
2
- Quarter the lime and dice the chicken.
- Transfer the chicken to a bowl and add half each of the yogurt and the spice mixture.
- Squeeze a quarter lime per person directly into the bowl.
- Season with salt and pepper, then toss well to coat. Set aside to marinate until further use.
3
- Meanwhile, chop the onion and dice the tomato.
- Melt a knob of butter in a deep frying pan over medium-high heat and fry the onion with the rest of the spice mixture for 1 - 2 minutes.
- Add the chicken and fry for 4 - 6 more minutes.
- Add the tomato and fry for 2 more minutes.
4
- Add the passata and the cream cheese to the chicken.
- Simmer for 5 - 7 minutes, then taste and add some honey as preferred. Season as needed with salt and pepper.
- Halve the cucumber lengthways, remove the seeds and then grate it.
- Transfer to a sieve and press down with the back of a spoon so as to remove as much liquid as possible.
5
- Finely chop the parsley.
- Stir half of the parsley into the curry.
- In a small bowl, combine the cucumber with the rest of the yogurt and the parsley.
- Season to taste with salt and pepper.
6
- Serve the rice on deep plates.
- Serve the chicken curry alongside.
- Top with the cucumber yogurt sauce and serve with any remaining lime wedges.
