One-pot Curried Chicken Rice
with peas 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!
The quantities provided above are averages only.
Ingredients
150 grams
Rice
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Korma Curry Paste
(Contains Mustard)
150 grams
Yoghurt
(Contains Milk)
5 grams
Mint
1 unit(s)
Carrot
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
2 sachet(s)
North Indian Style Spice Mix
10 grams
Cashew Nuts
(Contains Cashew nuts May be present Cereals containing gluten, Nuts, Peanut, Sesame)
120 grams
Peas
Not included in your delivery
½ tsp
Salt
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.
- 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 packaging we use to keep it fresh.
- Add the North Indian spice mix and korma curry paste and fry until fragrant, 1-2 mins.
- Add the peas 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 stock.
- Cover and cook for 10 mins.
- Remove the pot from the heat and keep covered for another 10 mins.
- 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.
- 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.
- Divide your one-pot curried chicken rice between plates or bowls.
- Scatter the cashews over the top.
- Serve the cooling mint raita alongside.
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