Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2587 / 619
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.
Peel and mince the garlic. Halve the snowpeas. Peel the onion and slice it into wedges. Roughly chop the redpepper. Chop the chicken into bite-sized.
2 Fry chicken
Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and fry for 5 min until browned and cooked through. Transfer the chicken to a plate to rest. Return the pan to a medium heat and add the onion and pepper and cook for 3 min. Add the garlic, redcurrypaste(spicy!), cornstarch and turmeric and cook for 1 min further.
Add the coconutmilk, measuredwater, soysauce and stockcube and simmer for 10 min.
4 Make cauliflower 'rice'
Meanwhile, using a box grater, grate the cauliflower so that it resembles rice grains. Heat a second pan over a medium heat with a drizzle of oil. Once hot, add the the cauliflower with a pinch of salt and stir-fry for 5 min. Alternatively, use a food processor to prepare the cauliflower.
5 Prep garnishes
Meanwhile, slice the limes into wedges. Peick the freshcoriander leaves. Slice the redchilli into thin rounds.
After 10 min, add the snowpeas and chickencubes to the curry and simmer for 2 min further. Juice half of the limes into the curry. Serve the curry over the cauliflower rice and garnish with the remaining lime wedges, blacksesameseeds, coriander leaves and chilli slices (spicy!).