Creamy Cashew Chicken
with peas and 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.
The quantities provided above are averages only.
Ingredients
150 grams
Rice
20 grams
Cashew Nuts
(Contains Cashew nuts May be present Cereals containing gluten, Nuts, Peanut, Sesame)
2 sachet(s)
North Indian Style Spice Mix
1 pack(s)
Passata
1 sachet(s)
Ground Turmeric
5 grams
Coriander
1 unit(s)
Onion
260 grams
Diced Irish Chicken Breast
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 sachet(s)
Dried Chilli Flakes
120 grams
Peas
Not included in your delivery
½ tsp
Salt
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
- 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).
- 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.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Roughly chop the coriander (stalks and all).
- Add the onion to the pan and fry until softened, 3-4 mins. Season with salt and pepper.
- Blend cashews, creme fraiche and 25ml water (per 2P).
- Add North Indian spice and chilli flakes to the pan. Cook until fragrant, 1 min.
- Pour in cashew mixture, passata, ½ tsp sugar (per 2P) and a knob of butter.
- Cook for 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: No blender? No problem! Finely chop the cashews instead!
- In the final 1 min of cooking, stir through the peas to warm through.
- Add a splash of water if the sauce is too thick. Taste the curry and season with salt, pepper and sugar.
- Fluff up the pilau rice with a fork and serve alongside the creamy chicken curry.
- Finish with a sprinkling of coriander.
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