with cucumber salad and rice
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
North Indian Style Spice Mix
2 sachet(s)
Coriander
5 grams
Passata
1 pack(s)
Onion
1 unit(s)
Cashew Nuts
10 grams
Rice
150 grams
Creme Fraiche
110 grams
Korma Curry Paste
1 sachet(s)
Paneer
200 grams
Diced Irish Chicken Breast
260 grams
Cucumber
1 unit(s)
Butter
2 tbsp
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Oil
to taste
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, halve, peel and chop the onion into small pieces.
- Roughly chop the coriander (stalks and all).
- Chop the paneer into 2cm cubes.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Toss the cucumber with half the coriander. Season to taste with salt and pepper.
- Place a large pot over medium heat with a drizzle of oil.
- Fry the paneer until golden, 5-8 mins. Remove from the pot once cooked.
- Add 2 tbsp butter (per 2P) to the empty pot. Once hot, fry the onion until softened, stirring occasionally, 4-5 mins.
- Add the North Indian spice mix and korma paste and cook until fragrant, 1 min.
- Season with salt and pepper.
- Add the chicken to the onion and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!
- Add the passata, creme fraiche and 25ml water (per 2P).
- Simmer until sauce is slightly reduced, 7-9 mins.
- Season to taste with salt, pepper and sugar.
TIP: Add a splash of water if you feel the sauce needs loosening.
- Fluff up the rice with the fork and divide between bowls.
- Serve the butter chicken and cucumber salad alongside the rice.
- Top with golden paneer.
- Garnish with a sprinkling of cashews and remaining coriander.
4857
kJ
Energy (kJ)
1161
kcal
Energy (kcal)
55.6
g
Fat
32
g
of which saturates
94.6
g
Carbohydrate
19.6
g
of which sugars
5.6
g
Dietary Fiber
65.1
g
Protein
0
mg
Cholesterol
4.65
g
Salt
