Indian-spiced Chicken and Rice Salad

Name: Indian-spiced Chicken and Rice Salad with Sultanas and Carrots
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 150 Grams of Basmati rice; 1 Tsp of Salt; 2 Grams of Turmeric powder; 30 Grams of Golden raisins; 300 ML of Water; 400 Grams of Chicken breast; 1 Tsp of Salt; 4 Grams of Curry powder; 1 Tbsp of Vegetable oil; 60 Grams of Baby spinach; 1 Piece of Carrot; 1 Piece of Cucumber; 1 Piece of Large red chilli; 30 Grams of Cashew nuts; 1 Piece of Lime; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 Grams of Fresh coriander

with Sultanas and Carrots

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

Cals 693 · Prot 59 · Carbs 104 · Fat 11

Family Friendly

30 min

Indian-spiced Chicken and Rice Salad with Sultanas and Carrots

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

Cals 693 · Prot 59 · Carbs 104 · Fat 11

Family Friendly

Ingredients

Rice

Basmati rice

150 Grams

Salt

0.5 Tsp

Turmeric powder

2 Grams

Golden raisins 14*

30 Grams

Water

300 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 1*2*

30 Grams

Lime

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Fresh coriander

15 Grams

Allergens

*14 Sulphur Dioxide, *1 Peanuts, *2 Tree Nuts

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)	2897 / 693
Fats (g)	10.6
of which saturated (g)	2
Carbohydrates (g)	104
of which sugars (g)	16
Fibers (g)	7.5
Proteins (g)	59.2
Salt (g)	2.5

*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 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.

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.

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.

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.

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.

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.

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