Indian Spiced Chicken Curry

Name: Indian Spiced Chicken Curry with Pilau Cauliflower Rice and Raita
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 2 Grams of Garam masala; 10 Grams of Ginger garlic paste; 4 Grams of Curry powder; 2 Grams of Chilli powder; 2 Grams of Smoked paprika powder; 4 Grams of Coriander cumin powder; 1 Piece of Red onion; 1 Piece of Tomatoes; 1 Tbsp of Vegetable oil; 1 Piece of Chicken stock cube; 30 Grams of Tomato paste; 100 ML of Water; 15 Grams of Honey; 100 ML of Cooking cream; 400 Grams of Cauliflower; 4 Piece of Cardamom pods; 1 Tbsp of Vegetable oil; 10 Grams of Butter; 1 Piece of Dried bay leaves; 2 Grams of Turmeric powder; 20 ML of Water; 170 Grams of Natural yogurt; 15 Grams of Fresh coriander; 1 Piece of Cucumber

with Pilau Cauliflower Rice and Raita

Enjoy this mildly spiced chicken curry over fragrant cauliflower rice served with a cooling raita.

354 Reviews

Cals 595 · Prot 60 · Carbs 39 · Fat 24

Low Carb

Calorie Smart

30 min

Indian Spiced Chicken Curry with Pilau Cauliflower Rice and Raita

Enjoy this mildly spiced chicken curry over fragrant cauliflower rice served with a cooling raita.

354 Reviews

Cals 595 · Prot 60 · Carbs 39 · Fat 24

Low Carb

Calorie Smart

Ingredients

Curry

Chicken breast

400 Grams

Garam masala

2 Grams

Ginger garlic paste

10 Grams

Curry powder

4 Grams

Chilli powder

2 Grams

Smoked paprika powder

2 Grams

Coriander cumin powder

4 Grams

Red onion

1 Piece

Tomatoes

1 Piece

Vegetable oil

1 Tbsp

Chicken stock cube 4*5*9*15*

1 Piece

Tomato paste

30 Grams

Water

100 ML

Honey

15 Grams

Cooking cream 4*

100 ML

Pilau

Cauliflower

400 Grams

Cardamom pods

4 Piece

Vegetable oil

1 Tbsp

Butter 4*

10 Grams

Dried bay leaves

1 Piece

Turmeric powder

2 Grams

Water

20 ML

Raita

Natural yogurt 4*

170 Grams

Fresh coriander

15 Grams

Cucumber

1 Piece

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

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)	2476 / 595
Fats (g)	23.5
of which saturated (g)	14.6
Carbohydrates (g)	39
of which sugars (g)	21.9
Fibers (g)	8.8
Proteins (g)	60.4
Salt (g)	4

*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 Marinate chicken

In a bowl, combine 50/75/100g yogurt (reserve the rest) with the garam masala, ginger garlic paste, curry powder, a pinch of chilli powder (spicy!), smoked paprika and the coriander cumin powder. Chop the chicken into bite-sized pieces and add it to the bowl. Toss. Set aside.

Tip! Marinate the chicken up to 24 hours in advance.

2 Prep

Peel and finely chop the onion. Roughly, chop the tomatoes. Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Crush the cardamom with the back of a knife.

3 Cook chicken

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the onion with a pinch of salt and fry for 5 min. Add the tomatoes, tomato paste and chicken along with the yogurt marinade. Fry for 5 min. Add the measured water, crumbled stock cube, honey and cream. Simmer for 10 min.

4 Pilau rice

Meanwhile, heat a second non-stick pan with a lid over a medium heat with a drizzle of vegetable oil and the butter. Once hot, add the cardamom, bay leaves and turmeric. Fry for 2 min. Add the cauliflower with a pinch of salt and a splash of water. Stir. Cook, covered, for 5 min or until the cauliflower is tender. Set aside.