Light Indian Chicken Pasanda Curry
with Basmati Rice and Kachumber
This hearty curry might just become your new favourite!
Cals 753 · Prot 63 · Carbs 103 · Fat 16
Tips for Kids
35 min
This hearty curry might just become your new favourite!
Cals 753 · Prot 63 · Carbs 103 · Fat 16
Tips for Kids
Ingredients
Curry
Chicken breast
400 Grams
Brown onion
1 Piece
Cardamom pods
4 Piece
Lime
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Ginger garlic paste
20 Grams
Garam masala
2 Grams
Coriander cumin powder
4 Grams
Chilli powder
2 Grams
Turmeric powder
2 Grams
Curry powder
5 Grams
Water
100 ML
Chicken stock cube
4*5*9*15*
1 Piece
Natural yogurt
4*
170 Grams
Black pepper
0.5 Tsp
Basmati rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Kachumber
Lime
1 Piece
Fresh coriander
15 Grams
Cucumber
1 Piece
Tomatoes
1 Piece
Salt
0.5 Tsp
To serve
Almond flakes
1*2*
30 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *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) | 3150 / 753 |
| Fats (g) | 15.9 |
| of which saturated (g) | 3.9 |
| Carbohydrates (g) | 103 |
| of which sugars (g) | 15.5 |
| Fibers (g) | 9.6 |
| Proteins (g) | 63.2 |
| 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 Boil rice
- Rinse the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from the heat.
- Keep covered until serving.
2 Prep
- Meanwhile, peel and finely chop the brown onion.
- Split the cardamom pods open with the back of a knife.
- Slice the lime into wedges.
- Chop the chicken into bite-sized pieces.
3 Toast almonds
- Heat a large pan over a medium-high heat.
- Once hot, toast the almond flakes for 2 min or until golden and fragrant.
- Transfer them to a bowl.
- Set aside.
- Wipe and reserve the pan.
Tip! Remove the almond flakes from the pan the moment they start to brown. They go from being toasted to being burnt in a matter of seconds.
4 Start curry
- Return the reserved pan to medium-high heat with a drizzle of oil.
- Once hot, add the onion with a pinch of salt.
- Fry for 5 min until softened.
- Add the ginger garlic paste, cardamom pods, garam masala, coriander cumin powder, chilli powder (spicy!), turmeric and curry powder.
- Fry for 1 min further.
Tip! If cooking for kids, leave out the chilli powder.
5 Simmer
- Add the chicken and fry for 2-3 min.
- Add the measured water and 0.5 chicken stock cube.
- Reduce heat to medium and cover with a lid.
- Simmer for 5-8 min until the chicken is cooked through and tender, stirring occasionally.
- Once cooked, remove the chicken curry from the heat. Stir in the yogurt.
- Season with salt, pepper and a squeeze of lime juice to taste (reserve the rest for step 6).
Tip! Stir the yogurt with a spoon in its container until smooth before adding into the sauce.
6 Serve
- Meanwhile, pick and chop the coriander leaves.
- Chop the cucumber and the tomatoes into cubes.
- In a large bowl, combine the coriander, cucumber, tomatoes, a squeeze of lime juice to taste and a pinch of salt.
- Serve the Light Indian Chicken Pasanda Curry on Basmati Rice with Kachumber.
- Garnish with the toasted almond flakes and the remaining lime wedges.
Tip! If cooking for kids, serve the cooked rice, chicken, cucumber and tomatoes separately. Serve the sauce and coriander as 'sprinkles' to the side.
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