Creamy Cashew Chicken
with fragrant pilau rice
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.
Tags:
Quick
•Family Friendly
Allergens:
Milk
•Cashew nuts
•Celery
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Cream
(Contains Milk)
150 grams
Rice
20 grams
Cashew Nuts
(Contains Cashew nuts May be present Sesame, Cereals containing gluten, Peanut)
1 sachet(s)
North Indian Style Spice Mix
1 pack(s)
Passata
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 sachet(s)
Ground Turmeric
5 grams
Coriander
1 unit(s)
Onion
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kcal)1101 kcal
Energy (kJ)4606 kJ
Fat57.2 g
of which saturates32.1 g
Carbohydrate77.3 g
of which sugars12.6 g
Dietary Fiber1.4 g
Protein41.7 g
Cholesterol0 mg
Salt1.85 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Food Processor
•Pot
•Lid
Instructions
1
- Place a medium pot over medium-high heat with a drizzle of oil.
- Add the rice and turmeric and fry for 2-3 mins.
- Add 300ml water (double for 4p) and stock powder and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
- Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- While the rice cooks, place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken and season with salt and pepper. IMPORTANT: Wash your 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.
3
- Add the onion to the chicken and fry for 3-4 mins.
- Blend the cashews and cream in a food processor until almost smooth (be careful not to overwhip the cream).
- Add the North Indian style spice mix to the chicken and cook for 1 min.
- Pour in the passata and creamy cashew mixture and allow to cook for 5-7 mins.
- Season to taste with salt, pepper and sugar.
4
- Roughly chop the coriander (stalks and all).
- Fluff up the pilau with a fork and serve alongside the curry.
- Top with a sprinkling of coriander.
