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.
1,100 Reviews
Cals 590 · Prot 58 · Carbs 38 · Fat 24
Low-Carb
Calorie smart
Try Hello Chef Now
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.
1,100 Reviews
Cals 590 · Prot 58 · Carbs 38 · Fat 24
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
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
0.5 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
Sides
Cauliflower
400 Grams
Cardamom pods
4 Piece
Vegetable oil
1 Tbsp
Salted butter 4*
10 Grams
Dried bay leaves
1 Piece
Turmeric powder
2 Grams
Water
20 ML
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.

Before you start

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

Instructions

Marinate chicken

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

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.
Cook chicken

3 Cook chicken

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the onions with a pinch of salt and fry for 5 min. Add the tomatoes, tomato paste and chicken (don't shake off any excess yogurt). Fry for 5 min. Add the measured water, crumbled stock cube, honey and cream. Simmer for 10 min.
Pilau

4 Pilau

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.
Raita

5 Raita

Finely chop the coriander and grate the cucumber. In a bowl, combine the remaining yogurt and coriander with the cucumber.
Serve

6 Serve

Divide the pilau amongst plates. Top with the chicken curry and serve the raita alongside.
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