Light Indian Chicken Pasanda

with Cauliflower Rice
This healthy curry might just become your new favourite!
2,129 Reviews
Cals 505 · Prot 59 · Carbs 39 · Fat 15
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!
2,129 Reviews
Cals 505 · Prot 59 · Carbs 39 · Fat 15
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
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

Prep vegetables

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.
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 powder, chilli (spicy!), turmeric and black pepper. Cook for 2 min further.
Simmer

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.
Toast almonds

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!
Make cauliflower rice

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.
Serve

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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