Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5642 / 1349
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.
Preheat the oven to 200°C/180°C fan. Place the cashewnuts in a small bowl and cover with boiling water. Set aside. Peel and finely chop the onion. Finely chop the coriander stems (reserve the leaves). Chop the chicken into bite-size pieces.
Heat a large pan over a medium-low heat with the ghee. Saute the onion with the salt for 6 min until soft. Once soft, add the gingergarlicpaste, coriander stems, currypowder, smokedpaprika and turmeric and cook for 1 min further.
3 Boil rice
Meanwhile, add the basmati rice, salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.
Meanwhile, add the chicken, chickenstockcube, measuredwater, honey and tomatopaste to the pan and simmer for 10 min or until the chicken is cooked through. Meanwhile, place the naan on a baking tray and heat in the hot oven for 5 min or until warmed through. Keep warm.
5 Make salad
Peel and grate the carrots. Place the carrots, raisins and coriander leaves in a bowl and season generously with the lime juice. Toss and set aside - this is your salad.
6 Grind cashews
Drain the cashewnuts. Grind the cashewnuts to a smooth paste in a pestle and mortar or in a food processor. Add the ground cashewnuts and cream cheese to the curry, simmer for 2 min further. Serve the curry over the rice with the naan and carrotsalad on the side.