Indian Chicken Curry

with Pea Pilau Rice

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Instructions

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1 Start pilau

Split the cardamom pods open with the back of a knife. Add the ricecinnamon stickcumin seedsturmeric powderstock 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.

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2 Prep

Meanwhile, roughly chop the tomatoes. Peel and dice the onion. Peel and mince the garlic. Chop the chicken into bite-sized pieces.

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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.

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4 Simmer

Add the curry powdergaram masalacumin powdercoriander 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.

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5 Finish pilau

Meanwhile, peel and grate the carrot. Once the rice is cooked, fold the peascarrot and half of the fried onions into the rice.

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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

Number of people

Chicken curry

Chicken breast 400 Grams
Chilli powder 2 Grams
Tomato paste 30 Grams
Red onion 1 Piece
Garlic cloves 1 Piece
Water 150 ML
Ghee 20 Grams
Salt 0.5 Tsp
Curry powder 4 Grams
Garam masala 2 Grams
Coriander cumin powder 4 Grams
Chicken stock cube 1 Piece
Cooking cream 100 ML
Honey 15 Grams

Pea pilau

Cardamom pods 4 Piece
Basmati rice 150 Grams
Cinnamon stick 1 Piece
Cumin seeds 2 Grams
Turmeric powder 2 Grams
Vegetable stock cube 1 Piece
Crispy onions 20 Grams
Water 250 ML
Carrot 1 Piece
Green peas 100 Grams

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

photo

1 Start pilau

Split the cardamom pods open with the back of a knife. Add the ricecinnamon stickcumin seedsturmeric powderstock 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.

photo

2 Prep

Meanwhile, roughly chop the tomatoes. Peel and dice the onion. Peel and mince the garlic. Chop the chicken into bite-sized pieces.

photo

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.

photo

4 Simmer

Add the curry powdergaram masalacumin powdercoriander 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.

photo

5 Finish pilau

Meanwhile, peel and grate the carrot. Once the rice is cooked, fold the peascarrot and half of the fried onions into the rice.

photo

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

Number of people

Chicken curry

Chicken breast 400 Grams
Chilli powder 2 Grams
Tomato paste 30 Grams
Red onion 1 Piece
Garlic cloves 1 Piece
Water 150 ML
Ghee 20 Grams
Salt 0.5 Tsp
Curry powder 4 Grams
Garam masala 2 Grams
Coriander cumin powder 4 Grams
Chicken stock cube 1 Piece
Cooking cream 100 ML
Honey 15 Grams

Pea pilau

Cardamom pods 4 Piece
Basmati rice 150 Grams
Cinnamon stick 1 Piece
Cumin seeds 2 Grams
Turmeric powder 2 Grams
Vegetable stock cube 1 Piece
Crispy onions 20 Grams
Water 250 ML
Carrot 1 Piece
Green peas 100 Grams
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