with sweetcorn and rice
The mix of North Indian spices and fresh coriander balances out the richness of this dish with just enough brightness and bite to create a well-rounded recipe you're sure to love.
Allergens
Utensils
Tags
Sweetcorn
1 pack(s)
North Indian Style Spice Mix
2 sachet(s)
Coriander
5 grams
Passata
1 pack(s)
Onion
1 unit(s)
Cashew Nuts
20 grams
Rice
150 grams
Coconut Milk
1 pack(s)
Korma Curry Paste
1 sachet(s)
Lime
1 unit(s)
Diced Irish Chicken Breast
260 grams
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, cover, and cook for 10 mins.
- Remove the pot from the heat and keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve, peel and chop the onion into small pieces.
- Drain the sweetcorn in a sieve. Quarter the lime.
- Chop the paneer into 2cm cubes.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the paneer to the pan and season with salt and pepper.
- Fry until golden all over, 5-8 mins. Shift regularly to brown evenly.
- Once the paneer is golden, transfer to a plate lined with kitchen paper.
NOTE: Swapping to diced chicken? Add to the hot pan, season as instructed and fry until cooked through, 8-10 mins, before adding the veg.
- Add 2 tbsp of butter (per 2P) to the pan. Fry the onion until softened, stirring occasionally, 4-5 mins.
- Add the North Indian spice mix and korma paste. Fry for 1 min.
- Add the sweetcorn, passata and 50ml water (per 2P). Simmer for 5-7 mins.
- Stir in the paneer and coconut milk and allow to warm through.
- Roughly chop the coriander (stalks and all).
TIP: Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Season the curry to taste with salt, pepper and sugar. Loosen with a splash of water if you feel it's too thick.
- Fluff up the rice with a fork.
- Serve the paneer butter masala in bowls alongside the rice.
- Garnish with cashews and coriander.
- Finish with a squeeze of lime juice.
4336
kJ
Energy (kJ)
1036
kcal
Energy (kcal)
46.9
g
Fat
24.6
g
of which saturates
105.5
g
Carbohydrate
21.6
g
of which sugars
8.3
g
Dietary Fiber
43.9
g
Protein
0
mg
Cholesterol
2.53
g
Salt
