Indian Chicken Curry
with Pea Pilau Rice
Instructions
1 Start pilau
Split the cardamom pods open with the back of a knife. Add the rice, cinnamon stick, cumin seeds, turmeric powder, stock cube, cardamom and measured water to a pan with a lid. 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. Cover and set aside.
2 Prep
Meanwhile, roughly chop the tomatoes. Peel and dice the onion. Peel and mince the garlic. Chop the chicken into bite-sized pieces.
3 Start curry
Heat a pot with a lid over a medium-high heat with the ghee. Once hot, add the onion and fry for 7 min. Add the chicken, garlic and a pinch of salt. Cook for 5-6 min. Meanwhile, in a food processor, blend the cashew nuts, with the measured water and a generous pinch of salt.
4 Simmer
Add the curry powder, garam masala, cumin powder, coriander powder and a pinch of salt. Fry for 3 min. Add the tomatoes. Cook for 5 min. Add the blended cashew nut mixture, cover with a lid and cook for 7 min or until the sauce begins to thicken.
5 Finish pilau
Meanwhile, peel and grate the carrot. Once the rice is cooked, fold the peas, carrot and half of the fried onions into the rice.
6 Serve
Serve the rice with the chicken curry and garnish with the remaining onions.
Tips for fussy eaters
Don't like peas? Serve them on the side.
Pro tip
This one reheats well! Have the leftovers for lunch the following day.
Our fragrant Indian pilau pairs perfectly with a simple chicken curry.
Cooking Time: 30 min
Equipment Required: Blender
Cals 862 · Prot 55 · Carbs 91 · Fat 30
Ingredients
Chicken curry
Pea pilau
Our fragrant Indian pilau pairs perfectly with a simple chicken curry.
Cooking Time: 30 min
Equipment Required: Blender
Cals 862 · Prot 55 · Carbs 91 · Fat 30
Instructions
1 Start pilau
Split the cardamom pods open with the back of a knife. Add the rice, cinnamon stick, cumin seeds, turmeric powder, stock cube, cardamom and measured water to a pan with a lid. 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. Cover and set aside.
2 Prep
Meanwhile, roughly chop the tomatoes. Peel and dice the onion. Peel and mince the garlic. Chop the chicken into bite-sized pieces.
3 Start curry
Heat a pot with a lid over a medium-high heat with the ghee. Once hot, add the onion and fry for 7 min. Add the chicken, garlic and a pinch of salt. Cook for 5-6 min. Meanwhile, in a food processor, blend the cashew nuts, with the measured water and a generous pinch of salt.
4 Simmer
Add the curry powder, garam masala, cumin powder, coriander powder and a pinch of salt. Fry for 3 min. Add the tomatoes. Cook for 5 min. Add the blended cashew nut mixture, cover with a lid and cook for 7 min or until the sauce begins to thicken.
5 Finish pilau
Meanwhile, peel and grate the carrot. Once the rice is cooked, fold the peas, carrot and half of the fried onions into the rice.
6 Serve
Serve the rice with the chicken curry and garnish with the remaining onions.
Tips for fussy eaters
Don't like peas? Serve them on the side.
Pro tip
This one reheats well! Have the leftovers for lunch the following day.
Ingredients
Chicken curry
Pea pilau
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