Chicken curry, mustard seeds and rice

"Master making your own spice paste using this medley of spices to make this lovely chicken curry. Mustard seeds add more heat and an extra depth of flavour. You won't go back to store-bought jars of the stuff ever again."
Prep time:
25 min
Cook time:
45 min
Servings:
4 people

Health Score

High
Medium
Low
7.2 / 10
Medium score

Glycemic Index

Index
57
Moderate
Load
24
High

Nutrition per serving:

Calories847.00 kcal42%
Fat44.46 g64%
Carbs41.38 g16%
Sugars6.30 g7%
Protein70.63 g141%
Sodium393.24 mg20%
Fiber4.74 g17%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
57
Moderate
Glycemic Load
24
High

Ingredients

4 skinless chicken breasts, diced
50ml sunflower oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 red chilli, de-seeded and julienned
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp chilli powder
1 tsp garam masala
1 tsp caster sugar
400ml coconut milk
200ml basmati rice (use a measuring jug), rinsed in several changes of cold water and drained
400ml boiling water
slices of naan bread, toasted to garnish
juice of ½ lemon
parsley leaves, to garnish
salt
pepper

Directions

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