Indian Chicken Curry

with Pea Pilau Rice
Our fragrant Indian pilau pairs perfectly with a simple chicken curry.
Cals 858 · Prot 54 · Carbs 91 · Fat 30
Family-Friendly
Try Hello Chef Now
30 min
photo
Our fragrant Indian pilau pairs perfectly with a simple chicken curry.
Cals 858 · Prot 54 · Carbs 91 · Fat 30
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken curry
Chicken breast
400 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Ghee
20 Grams
Salt
0.5 Tsp
Curry powder
4 Grams
Garam masala
2 Grams
Chilli powder
2 Grams
Coriander cumin powder
4 Grams
Tomato paste
30 Grams
Water
150 ML
Chicken stock cube
1 Piece
Honey
15 Grams
Cooking cream
100 ML
Pea pilau
Cardamom pods
4 Piece
Basmati rice
150 Grams
Cinnamon stick
1 Piece
Turmeric powder
2 Grams
Water
250 ML
Vegetable stock cube
1 Piece
Carrot
1 Piece
Green peas
100 Grams
Crispy onions
20 Grams

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Start pilau

Split the cardamom pods open with the back of a knife. Add the ricecinnamon stickturmeric powder, saltcardamom 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, 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 5 min. Add the chicken, garlic and a pinch of salt. Fry for 5 min.
photo

4 Simmer

Add the curry powdergaram masala, chilli powdercumin coriander powder, tomato paste and a pinch of salt. Fry for 2 min. Add the measured water, stock cubehoney and 100/200/200 ml cream. Simmer, covered, for 10 min.
photo

5 Finish pilau

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

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Spicy Lamb Sliders with Harissa Yogurt
and Green Salad
Superfood Salad with Smoked Salmon
and Lemon Chia Dressing
Salmon Fishcakes, Fried Eggs
and Green Bean Salad
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy