Indian-spiced Chicken and Rice Salad

with Sultanas and Carrots

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Instructions

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1 Boil rice

Rinse the rice. Add the rice, salt, turmeric, raisins and measured water 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. 

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2 Drain rice

Once the rice is cooked, drain it in a sieve and very briefly run it under cold water. Set aside to cool further. 

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3 Prep chicken

Meanwhile, place the curry powder in a shallow bowl with a pinch of salt. Chop the chicken into bite-size pieces. Turn the chicken pieces in the curry powder until coated. Set aside.

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4 Prep

Wash the baby spinach. Peel and grate the carrot. Chop the cucumber. Finely chop the chilli. Toast the cashew nuts in a hot, dry pan for 2 min or until starting to brown. Set aside.

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5 Fry chicken

Heat a large pan with a drizzle of vegetable oil over a medium-high heat. Add the chicken and cook for 5-7 min or until cooked through and browned all over. 

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6 Toss salad

Meanwhile, place the drained rice, spinach, carrot, cucumber, chilli (spicy) and cashew nuts in a large bowl. Squeeze all of the lime juice into the bowl, add a drizzle of olive oil, season with salt and pepper and toss. Divide among plates and top with the chicken. Garnish with the fresh coriander leaves.

Tips for fussy eaters

Raisins, coriander and chilli tend to divide opinion. Simply leave them out if they're not a favourite!

Pro tip

The trick to perfectly fluffy, nonmushy rice, is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Enjoy this aromatic salad packed with vibrant colours and fresh veg!

Cooking Time: 30 min

Cals 695 · Prot 53 · Carbs 88 · Fat 14

Gluten-Free

Ingredients

Number of people

Rice

Basmati rice 150 Grams
Salt 0.5 Tsp
Turmeric powder 2 Grams
Golden raisins 30 Grams
Water 250 ML

Chicken

Chicken breast 400 Grams
Salt 0.5 Tsp
Curry powder 4 Grams
Vegetable oil 1 Tbsp

Salad

Baby spinach 60 Grams
Carrot 1 Piece
Cucumber 1 Piece
Large red chilli 1 Piece
Cashew nuts 30 Grams
Lime 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Fresh coriander 15 Grams

Enjoy this aromatic salad packed with vibrant colours and fresh veg!

Cooking Time: 30 min

Cals 695 · Prot 53 · Carbs 88 · Fat 14

Gluten-Free

Instructions

photo

1 Boil rice

Rinse the rice. Add the rice, salt, turmeric, raisins and measured water 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. 

photo

2 Drain rice

Once the rice is cooked, drain it in a sieve and very briefly run it under cold water. Set aside to cool further. 

photo

3 Prep chicken

Meanwhile, place the curry powder in a shallow bowl with a pinch of salt. Chop the chicken into bite-size pieces. Turn the chicken pieces in the curry powder until coated. Set aside.

photo

4 Prep

Wash the baby spinach. Peel and grate the carrot. Chop the cucumber. Finely chop the chilli. Toast the cashew nuts in a hot, dry pan for 2 min or until starting to brown. Set aside.

photo

5 Fry chicken

Heat a large pan with a drizzle of vegetable oil over a medium-high heat. Add the chicken and cook for 5-7 min or until cooked through and browned all over. 

photo

6 Toss salad

Meanwhile, place the drained rice, spinach, carrot, cucumber, chilli (spicy) and cashew nuts in a large bowl. Squeeze all of the lime juice into the bowl, add a drizzle of olive oil, season with salt and pepper and toss. Divide among plates and top with the chicken. Garnish with the fresh coriander leaves.

Tips for fussy eaters

Raisins, coriander and chilli tend to divide opinion. Simply leave them out if they're not a favourite!

Pro tip

The trick to perfectly fluffy, nonmushy rice, is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Ingredients

Number of people

Rice

Basmati rice 150 Grams
Salt 0.5 Tsp
Turmeric powder 2 Grams
Golden raisins 30 Grams
Water 250 ML

Chicken

Chicken breast 400 Grams
Salt 0.5 Tsp
Curry powder 4 Grams
Vegetable oil 1 Tbsp

Salad

Baby spinach 60 Grams
Carrot 1 Piece
Cucumber 1 Piece
Large red chilli 1 Piece
Cashew nuts 30 Grams
Lime 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Fresh coriander 15 Grams
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