Light Indian Chicken Pasanda
with Cauliflower Rice
This healthy curry might just become your new favourite!
30 min
This healthy curry might just become your new favourite!
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Ingredients
Number of People:
Curry
Chicken breast
400 Grams
Brown onion
1 Piece
Garlic cloves
3 Piece
Ginger
30 Grams
Cardamom pods
4 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
Water
150 ML
Chicken stock cube
4*5*9*15*
0.5 Piece
Natural yogurt
4*
170 Grams
Cauliflower rice
Cauliflower
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
To serve
Almond flakes
1*2*
30 Grams
Lime
1 Piece
Fresh coriander
15 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) | 2113 / 505 |
| Fats (g) | 14.6 |
| of which saturated (g) | 3.5 |
| Carbohydrates (g) | 39 |
| of which sugars (g) | 16.3 |
| Fibers (g) | 10.2 |
| Proteins (g) | 59.4 |
| Salt (g) | 2 |
*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 Prep vegetables
Peel and finely chop the onion. Peel and grate the garlic and ginger. Split the cardamom pods open with the back of a knife.
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 powder, chilli (spicy!), turmeric and black pepper. Cook for 2 min further.
3 Simmer
Add the measured water to the pan and dissolve the 0.5/1/1 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.
4 Toast almonds
Meanwhile, toast the almond flakes in a hot, dry pan for 2 min or until golden. Transfer them to a plate and set aside.
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!
5 Make cauliflower rice
Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min.
6 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 flakes, lime wedges and chopped coriander.
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