Mild Chicken Cashew Curry

Name: Mild Chicken Cashew Curry with Naan and Carrot Salad
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 30 Grams of Cashew nuts; 1 Piece of Brown onion; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 20 Grams of Ginger garlic paste; 5 Grams of Curry powder; 4 Grams of Garam masala; 2 Grams of Turmeric powder; 1 Piece of Chicken stock cube; 200 ML of Water; 5 Grams of White sugar; 70 Grams of Tomato paste; 20 Grams of Cream cheese; 150 Grams of Long grain rice; 1 Tsp of Salt; 300 ML of Water; 2 Piece of Tandoori naan; 15 Grams of Fresh coriander; 1 Piece of Carrot; 30 Grams of Golden raisins; 1 Piece of Lime

with Naan and Carrot Salad

We've kept this one mild and creamy for the whole family to enjoy!

947 Reviews

Cals 1006 · Prot 71 · Carbs 146 · Fat 17

Family Friendly

35 min

Mild Chicken Cashew Curry with Naan and Carrot Salad

We've kept this one mild and creamy for the whole family to enjoy!

947 Reviews

Cals 1006 · Prot 71 · Carbs 146 · Fat 17

Family Friendly

Ingredients

Curry

Chicken breast

400 Grams

Cashew nuts 1*2*

30 Grams

Brown onion

1 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Ginger garlic paste

20 Grams

Curry powder

5 Grams

Garam masala

4 Grams

Turmeric powder

2 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Water

200 ML

White sugar

5 Grams

Tomato paste

70 Grams

Cream cheese 4*

20 Grams

Sides

Long grain rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Tandoori naan 4*10*

2 Piece

Salad

Fresh coriander

15 Grams

Carrot

1 Piece

Golden raisins 14*

30 Grams

Lime

1 Piece

Allergens

*1 Peanuts, *2 Tree Nuts, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *14 Sulphur Dioxide

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)	4216 / 1006
Fats (g)	17
of which saturated (g)	5.5
Carbohydrates (g)	146
of which sugars (g)	26.3
Fibers (g)	9.9
Proteins (g)	70.9
Salt (g)	7.1

*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 Boil rice

Preheat the oven to 200°C/180°C fan.
Rinse the rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid.
Bring to a boil over a high heat.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pot from the heat.
Keep covered until serving.

2 Prep

Meanwhile, place the cashew nuts in a small bowl and cover with boiling water.
Set aside.
Peel and finely chop the onion.
Finely chop the coriander.
Chop the chicken into bite-sized pieces.

3 Fry

Heat a large pan over a medium heat with a drizzle of oil.
Fry the onion with a pinch of salt for 3 min until soft.
Add the chicken.
Fry for 5 min.
Add the ginger garlic paste, curry powder, garam masala and turmeric.
Fry for 1 min further.

4 Simmer

Add the chicken stock cube, measured water, sugar and tomato paste to the pan.
Simmer for 10 min or until the chicken is cooked through.
Meanwhile, drain the cashew nuts.
Grind the cashew nuts to a smooth paste in a pestle and mortar or in a food processor.
Add the ground cashew nuts and cream cheese to the curry.
Simmer for 2 min further.