Light Indian Chicken Pasanda

with Cauliflower 'Rice'
This healthy curry might just become your new favourite!
Cals 511 · Prot 57 · Carbs 31 · Fat 18
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
Light Indian Chicken Pasanda with Cauliflower 'Rice'
This healthy curry might just become your new favourite!
Cals 511 · Prot 57 · Carbs 31 · Fat 18
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Chicken breast
400 Grams
Brown onion
1 Piece
Garlic cloves
3 Piece
Ginger
30 Grams
Cardamom pods
4 Piece
Water
150 ML
Chicken stock cube
0.5 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Garam masala
2 Grams
Coriander cumin powder
4 Grams
Chilli powder
2 Grams
Turmeric powder
2 Grams
Black pepper
0.5 Tsp
Natural yogurt
170 Grams
Cauliflower rice
Cauliflower
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
To serve
Almond flakes
30 Grams
Lime
1 Piece
Fresh coriander
15 Grams

Tips for fussy eaters

Serve with basmati rice instead of cauliflower rice. Finish the curry sauce with cream instead of yogurt.

Pro 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!

Before you start

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

Instructions

Prep vegetables

1 Prep vegetables

Peel and finely chop the onion. Peel and grate the garlic and ginger. Split the cardamom pods open with a back of a knife. 
Start curry

2 Start curry

Heat a large pan over a medium heat with a drizzle of oil. Add the onion and cook with a pinch of salt for 5 min until translucent. Once translucent, add the garlic, ginger, cardamom pods, garam masala, coriander, cumin, chilli (spicy!), turmeric and black pepper. Cook for 2 min further. 
Simmer

3 Simmer

Add the water to the pan and dissolve the stock cube in it. Add the chicken breasts. Cover with a lid and simmer over a low heat for 10-15 min or until the chicken breasts have cooked through. Flip the chicken breasts half way through their cooking time.
Toast almonds

4 Toast almonds

Meanwhile, toast the almond flakes in a hot, dry pan for 2 min or until golden (see pro tip). Transfer them to a plate and set aside.
Make cauliflower rice

5 Make cauliflower rice

Using a box grater, grate the cauliflower so that it resembles rice grains. Alternatively, chop the cauliflower to small crumbles using a sharp knife. Return the pan to a medium heat with a drizzle of oil. Once hot, add the the cauliflower with a pinch of salt and stir-fry for 5-6 min.
Finish and serve

6 Finish and serve

Remove the chicken curry from the heat and stir in the yogurt. Check the seasoning. Slice the lime into wedges. Chop the fresh coriander. Serve the chicken pasanda curry with the cauliflower 'rice'. Garnish with the toasted almond flakeslime wedges and chopped coriander.

Tips for fussy eaters

Serve with basmati rice instead of cauliflower rice. Finish the curry sauce with cream instead of yogurt.

Pro 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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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