with coriander and fragrant pilau rice
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Ground Turmeric
1 sachet(s)
Creme Fraiche
220 grams
Onion
1 unit(s)
Diced Irish Chicken Breast
260 grams
Rice
150 grams
Cashew Nuts
20 grams
Vegetable Stock
1 sachet(s)
Coriander
5 grams
North Indian Style Spice Mix
2 sachet(s)
Passata
1 pack(s)
Sugar
0.5 tsp
Salt
0.5 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
to taste
- Rinse the rice to remove excess starch. Place a pot over medium-high heat with 300ml water (per 2P), turmeric and stock.
- 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).
- Place a pan over high heat with a good glug of oil.
- Once hot, add the diced chicken and fry until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Add the onion and fry until softened, 3-4 mins. Season with salt and pepper.
- Blend the cashews and creme fraiche.
- Add the remaining North Indian spice to the pan and cook for 1 min. Add chicken, cashew cream, passata, ½ tsp sugar (per 2P) and a knob of butter. Cook for 5-7 mins.
TIP: No blender? No problem! Finely chop the cashews instead!
- Taste the curry and season with salt, pepper and sugar. Loosen with a splash of water if you feel it's too thick.
- Roughly chop the coriander (stalks and all).
- Fluff up the pilau rice with a fork and serve alongside the creamy curry.
- Finish with a sprinkling of coriander.
3715
kJ
Energy (kJ)
888
kcal
Energy (kcal)
36.1
g
Fat
18.3
g
of which saturates
93.1
g
Carbohydrate
14.3
g
of which sugars
4.3
g
Dietary Fiber
43.8
g
Protein
0
mg
Cholesterol
3.19
g
Salt
