with coriander and rice
This veggie curry is creamy, rich and filled with flavour. Paneer is the star of the show here, enhanced by a buttery and expertly spiced sauce.
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
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.
- Place a large pan over medium heat with 2 tbsp butter (per 2P) and a drizzle of oil.
- Once hot, fry the onion until softened, stirring occasionally, 4-5 mins.
Add the North Indian spice and korma paste and cook until fragrant, 1 min.
Season with salt and pepper.
NOTE: Adding chicken? Add to the hot pan and fry until browned, 6-8 mins, before adding the onion.
- Add the paneer, passata, creme fraiche and 25ml water (per 2P).
- Simmer until sauce is slightly reduced, 4-6 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 paneer alongside the rice.
- Garnish with a sprinkling of cashews and coriander.
4808
kJ
Energy (kJ)
1149
kcal
Energy (kcal)
54.9
g
Fat
31.4
g
of which saturates
94
g
Carbohydrate
16.4
g
of which sugars
5.1
g
Dietary Fiber
64.8
g
Protein
0
mg
Cholesterol
3.26
g
Salt
