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.
Cals 595 · Prot 60 · Carbs 39 · Fat 24
Low Carb
Calorie Smart
30 min
Enjoy this mildly spiced chicken curry over fragrant cauliflower rice served with a cooling raita.
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 50g 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.
- 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.
- 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.
5 Raita
- Meanwhile, finely chop the coriander and grate the cucumber.
- In a bowl, combine the remaining yogurt and coriander with the cucumber.
6 Serve
- Serve the Indian Spiced Chicken Curry on Pilau Cauliflower Rice with the Raita alongside.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?