One-pot Curried Chicken Rice
with broccoli and mint raita
One-pot dishes are great for a myriad of reasons. They're simple to prepare, they lock in lots of flavour, and there's less washing up to do at the end of it all. Sounds like an all-round winning dinner!
Tags:
Calorie Smart
•Family Friendly
•One Pot Wonder
Allergens:
Milk
•Cashew nuts
Total Time35 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
260 grams
Diced Chicken Breast
1 sachet(s)
Korma Curry Paste
150 grams
Yoghurt
(Contains Milk)
5 grams
Mint
1 unit(s)
Carrot
1 sachet(s)
Chicken Stock
2 sachet(s)
North Indian Style Spice Mix
10 grams
Cashew Nuts
(Contains Cashew nuts May be present Sesame, Cereals containing gluten, Peanut)
1 unit(s)
Broccoli
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kcal)624 kcal
Energy (kJ)2610 kJ
Fat12.3 g
of which saturates3.8 g
Carbohydrate81.9 g
of which sugars15.6 g
Dietary Fiber0 g
Protein46.3 g
Cholesterol0 mg
Salt2.59 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.
Instructions
1
- Cut the broccoli into florets (like small trees). Halve any large florets.
- Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.
2
- Place a large pot with a tight-fitting lid over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and carrot and season with salt and pepper.
- Fry until the chicken is golden brown on the outside 4-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.
3
- Add the North Indian spice mix and korma curry paste and fry until fragrant, 1-2 mins.
- Add the broccoli and rice to the pot and mix well to combine.
- Pour in 400ml water and ½ tsp salt (double both for 4p) along with the chicken stock powder.
- Cover with the lid and cook for 10 mins.
- Remove the pot from the heat and keep covered for another 10 mins.
4
- Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
- Mix with the yoghurt.
- Season to taste with salt and pepper.
5
- Once ready, fluff up the rice with a fork. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Season to taste with salt and pepper.
- Roughly chop the cashews.
6
- Divide your one-pot curried chicken rice between plates or bowls.
- Scatter the cashews over the top.
- Serve the cooling mint raita alongside.
