Mild Chicken Cashew Curry

with Naan and Carrot Salad
We've kept this one mild and creamy for the whole family to enjoy!
3,246 Reviews
Cals 1349 · Prot 78 · Carbs 178 · Fat 44
Chef's choice
Family Friendly
Try Hello Chef Now
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!
3,246 Reviews
Cals 1349 · Prot 78 · Carbs 178 · Fat 44
Chef's choice
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Chicken breast
400 Grams
Cashew nuts 1*2*
60 Grams
Brown onion
1 Piece
Ghee 4*
30 Grams
Salt
0.5 Tsp
Ginger garlic paste
20 Grams
Curry powder
5 Grams
Smoked paprika powder
2 Grams
Turmeric powder
2 Grams
Chicken stock cube 4*5*9*15*
1 Piece
Water
200 ML
Honey
15 Grams
Tomato paste
70 Grams
Cream cheese 4*
20 Grams
Sides
Basmati 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) 5642 / 1349
Fats (g) 44.3
of which saturated (g) 20.1
Carbohydrates (g) 178
of which sugars (g) 26.9
Fibers (g) 13
Proteins (g) 77.9
Salt (g) 5.3
*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

1 Prep

Preheat the oven to 200°C/180°C fan. 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 stems (reserve the leaves). Chop the chicken into bite-size pieces.
Sauté

2 Sauté

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 ginger garlic paste, coriander stems, curry powder, smoked paprika and turmeric and cook for 1 min further.
Boil rice

3 Boil rice

Meanwhile, add the basmati rice, salt and the measured water 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.
Simmer

4 Simmer

Meanwhile, add the chicken, chicken stock cube, measured water, honey and tomato paste 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.
Make salad

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.
Grind cashews

6 Grind cashews

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. Serve the curry over the rice with the naan and carrot salad on the side.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy