With a subtly nutty flavour from the creamy cashew sauce and the beautifully fragrant pilau rice, this is an exciting twist on a familiar dish that the whole house is going to love.
Allergens
Cereals containing gluten
May contain traces of allergens
Cashew nuts
Celery
Sesame
Peanut
Milk
Utensils
Pot with Lid
Immersion blender
Tags
Family Friendly
Everyday Favourites
Quick
Blender Needed
Ingredients
Rice
150 grams
Cashews
20 grams
North Indian Style Spice Mix
2 sachet(s)
Passata
1 pack(s)
Ground Turmeric
1 sachet(s)
Coriander
5 grams
Onion
1 unit(s)
Diced Irish Chicken Breast
260 grams
Creme Fraiche
220 grams
Vegetable Stock
1 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
to taste
Preparation
1
Place a pot over medium-high heat with 300ml water (double for 4p), turmeric and stock powder.
Bring to the boil then add the rice.
Once boiling, lower the heat to medium and cover with the lid.
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).
2
Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
Once hot, add the chicken and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
Fry until golden brown on the outside, 5-7 mins.
Meanwhile, halve, peel and chop the onion into small pieces.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
Fry onion until softened, 3-4 mins. Season with salt and pepper.
Blend cashews and creme fraiche together.
Add North Indian spice to the pan. Cook until fragrant, 1 min.
Pour in cashew mixture, passata, ½ tsp sugar (double for 4p) and a knob of butter.
Cook for 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle. Add a splash of water if the sauce is too thick.
TIP: No blender? No problem! Finely chop the cashews instead!
4
Taste the curry and season with salt, pepper and sugar.
Roughly chop the coriander (stalks and all).
Fluff up the pilau rice with a fork and serve alongside the creamy chicken curry.
