No need to order this take-away classic when you can cook it at home!
1,921 Reviews
Cals 887 · Prot 64 · Carbs 101 · Fat 32
Weekly classic
Family Friendly
30 min
No need to order this take-away classic when you can cook it at home!
1,921 Reviews
Cals 887 · Prot 64 · Carbs 101 · Fat 32
Weekly classic
Family Friendly
Ingredients
Curry
Chicken breast
400 Grams
Brown onion
1 Piece
Ghee
4*
30 Grams
Salt
0.5 Tsp
Ginger garlic paste
10 Grams
Smoked paprika powder
2 Grams
Curry powder
5 Grams
Garam masala
2 Grams
Chipotle powder
2 Grams
Water
200 ML
Tomato paste
70 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Cooking cream
4*
100 ML
Honey
15 Grams
Rice
Basmati rice
150 Grams
Water
300 ML
Cucumber salad
Cucumber
2 Piece
Fresh coriander
15 Grams
Lime
1 Piece
Salt
0.5 Tsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3704 / 887
Fats (g)
31.9
of which saturated (g)
19.8
Carbohydrates (g)
101
of which sugars (g)
15.8
Fibers (g)
8.4
Proteins (g)
63.5
Salt (g)
3.7
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Slice the chicken breast into goujons. Peel and finely chop the brown onion.
2 Make sauce
Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the onion with a pinch of salt. Fry for 7-8 min until softened. Once softened, add the chicken, gingergarlicpaste, smokedpaprika, curry powder, garam masala and chipotle powder(spicy!). Fry for 2 min. Add the measuredwater, tomatopaste and stockcube and simmer for 10 min.
3 Boil rice
Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
4 Prep cucumber salad
Meanwhile, chop the cucumber into small chunks. Finely chop the coriander. Slice the lime into wedges. Mix the cucumber and coriander together in a bowl with a pinch of salt. Add a squeeze of lime juice.
5 Finish sauce
Once the chicken is cooked, add the cooking cream and honey to the pan. Simmer for a final 5 min or until the sauce begins to thicken up.
Tip!Use any leftover cream later in the week for omelettes, scrambles, sauces or simply for pouring over fresh strawberries!
6 Serve
Serve the chickencurry over the basmati rice with the cucumbersalad to the side. Serve any remaining lime wedges as a garnish.