Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2113 / 505
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Peel and finely chop the onion. Peel and grate the garlic and ginger. Split the cardamompods 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, cardamompods, garammasala, coriandercuminpowder, chilli(spicy!), turmeric and blackpepper. Cook for 2 min further.
Add the measuredwater to the pan and dissolve the 0.5/1/1 stockcube in it. Add the chickenbreasts. Cover with a lid and simmer over a low heat for 10-15 min or until the chickenbreasts have cooked through. Flip the chicken breasts half way through their cooking time.
4 Toast almonds
Meanwhile, toast the almondflakes 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.
Remove the chickencurry from the heat and stir in the yogurt. Check the seasoning. Slice the lime into wedges. Chop the freshcoriander. Serve the chickenpasanda curry with the cauliflower rice. Garnish with the toasted almondflakes, lime wedges and chopped coriander.