Light Indian Chicken Pasanda

with Cauliflower 'Rice'

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Instructions

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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. Boil the measured water and dissolve the stock cube in it.

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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.

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3 Add and stew

Add the chicken breasts and the chicken stock to the pan. Cover the pan 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.

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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.

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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.

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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!

This healthy curry might just become your new favourite!

Cooking Time: 30 min

Cals 591 · Prot 57 · Carbs 30 · Fat 27

Ingredients

Number of people

Curry

Chicken breast 400 Grams
Brown onion 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Cardamom pods 4 Pieces
Water 150 ML
Chicken stock cube 0.5 Pieces
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Garam masala 2 Grams
Coriander powder 2 Grams
Cumin powder 2 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

This healthy curry might just become your new favourite!

Cooking Time: 30 min

Cals 591 · Prot 57 · Carbs 30 · Fat 27

Instructions

photo

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. Boil the measured water and dissolve the stock cube in it.

photo

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.

photo

3 Add and stew

Add the chicken breasts and the chicken stock to the pan. Cover the pan 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.

photo

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.

photo

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.

photo

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!

Ingredients

Number of people

Curry

Chicken breast 400 Grams
Brown onion 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Cardamom pods 4 Pieces
Water 150 ML
Chicken stock cube 0.5 Pieces
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Garam masala 2 Grams
Coriander powder 2 Grams
Cumin powder 2 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
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