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)
3713 / 886
Fats (g)
31.4
of which saturated (g)
16.6
Carbohydrates (g)
91
of which sugars (g)
15.4
Fibers (g)
7.8
Proteins (g)
60.4
Salt (g)
3.6
*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 Start pilau
Split the cardamompods open with the back of a knife. Add the rice, cinnamonstick, turmericpowder, salt, cardamom and measuredwater 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, 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 5 min. Add the chicken, garlic and a pinch of salt. Fry for 5 min.
4 Simmer
Add the currypowder, garammasala, chillipowder, cumincorianderpowder, tomatopaste and a pinch of salt. Fry for 2 min. Add the measured water, stockcube, honey and 100 ml cream. Simmer, covered, for 10 min.
5 Finish pilau
Meanwhile, peel and grate the carrot. Once the rice is cooked, fold the peas, carrot and half of the crispy onions into the rice.
6 Serve
Serve the rice with the chickencurry and garnish with the remaining onions.