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(Almost Ready) Potatoes Chickpeas Curry With Basmati Rice & Cucumber Raita

(Almost Ready) Potatoes Chickpeas Curry With Basmati Rice & Cucumber Raita

Ingredients for One

  1. 250 grams butter chicken/massala chicken/potaotes chickpeas/lamb rogan josh
  2. 10 grams mint
  3. 0.5 cup basmati rice
  4. 1 Lebanese cucumber
  5. 1 lemon
  6. 2 tbsp Greek yoghurt - PANTRY ITEM
  7. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 500 grams butter chicken/massala chicken/potaotes chickpeas/lamb rogan josh
  2. 20 grams mint
  3. 1 cup basmati rice
  4. 1 Lebanese cucumber
  5. 1 lemon
  6. 4 tbsp Greek yoghurt - PANTRY ITEM
  7. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 1000 grams butter chicken/massala chicken/potaotes chickpeas/lamb rogan josh
  2. 30 grams mint
  3. 2 cup basmati rice
  4. 1 Lebanese cucumber
  5. 1 lemon
  6. 8 tbsp Greek yoghurt - PANTRY ITEM
  7. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 1500 grams butter chicken/massala chicken/potaotes chickpeas/lamb rogan josh
  2. 40 grams mint
  3. 3 cup basmati rice
  4. 2 Lebanese cucumber
  5. 2 lemon
  6. 12 tbsp Greek yoghurt - PANTRY ITEM
  7. salt & pepper - PANTRY ITEM

Prep:

  1. wash and chop cucumber
  2. wash and chop mint

Method:

  1. Use a ratio of 1.5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
  2. Empty the curry into a saucepan and gently heat.
  3. Meanwhile, to make the raita, combine yoghurt, cucumber & mint with a little lemon juice. Season well with salt & pepper.
  4. Serve curry over rice alongside the raita and garnish with a lemon wedge.
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