Indian-spiced Chicken and Rice Salad

with Sultanas and Carrots
Enjoy this aromatic salad packed with vibrant colours and fresh veg!
164 Reviews
Cals 697 · Prot 59 · Carbs 105 · Fat 11
Family Friendly
Try Hello Chef Now
30 min
Indian-spiced Chicken and Rice Salad with Sultanas and Carrots
Enjoy this aromatic salad packed with vibrant colours and fresh veg!
164 Reviews
Cals 697 · Prot 59 · Carbs 105 · Fat 11
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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) 2916 / 697
Fats (g) 10.9
of which saturated (g) 2
Carbohydrates (g) 105
of which sugars (g) 16
Fibers (g) 7.7
Proteins (g) 59.1
Salt (g) 0.7
*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

Boil rice

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.
Drain rice

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.
Prep chicken

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.
Prep

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.
Fry chicken

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.
Toss salad

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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