Mild Chicken Cashew Curry

with Naan and Carrot Salad

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Instructions

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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. 

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2 Sauté

Heat a large pan over a medium-low heat with the ghee. Sauté 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. 

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3 Boil rice

Meanwhile, add the basmati ricesalt 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.

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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. 

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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. 

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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 boiled rice with the naan and carrot salad on the side.

Tips for fussy eaters

Reserve the coriander for garnish, saving it for those who like it!

Pro tip

For extra creaminess, soak the cashew nuts in water for 2-4 hours or even overnight. Blitz with the soaking liquid.

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

Cooking Time: 35 min

Equipment Required: Pestle & Mortar

Cals 1359 · Prot 66 · Carbs 110 · Fat 49

Ingredients

Number of people

Curry

Chicken breast 400 Grams
Cashew nuts 60 Grams
Brown onion 1 Piece
Ghee 30 Grams
Salt 1 Tsp
Ginger garlic paste 20 Grams
Curry powder 5 Grams
Smoked paprika powder 2 Grams
Turmeric powder 2 Grams
Chicken stock cube 1 Piece
Water 200 ML
Honey 15 Grams
Tomato paste 70 Grams
Cream cheese 20 Pieces

Sides

Basmati rice 150 Grams
Salt 1 Tsp
Water 350 ML
Tandoori naan 2 Pieces

Salad

Fresh coriander 15 Grams
Carrot 1 Piece
Golden raisins 30 Grams
Lime 1 Piece

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

Cooking Time: 35 min

Equipment Required: Pestle & Mortar

Cals 1359 · Prot 66 · Carbs 110 · Fat 49

Instructions

photo

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. 

photo

2 Sauté

Heat a large pan over a medium-low heat with the ghee. Sauté 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. 

photo

3 Boil rice

Meanwhile, add the basmati ricesalt 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.

photo

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. 

photo

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. 

photo

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 boiled rice with the naan and carrot salad on the side.

Tips for fussy eaters

Reserve the coriander for garnish, saving it for those who like it!

Pro tip

For extra creaminess, soak the cashew nuts in water for 2-4 hours or even overnight. Blitz with the soaking liquid.

Ingredients

Number of people

Curry

Chicken breast 400 Grams
Cashew nuts 60 Grams
Brown onion 1 Piece
Ghee 30 Grams
Salt 1 Tsp
Ginger garlic paste 20 Grams
Curry powder 5 Grams
Smoked paprika powder 2 Grams
Turmeric powder 2 Grams
Chicken stock cube 1 Piece
Water 200 ML
Honey 15 Grams
Tomato paste 70 Grams
Cream cheese 20 Pieces

Sides

Basmati rice 150 Grams
Salt 1 Tsp
Water 350 ML
Tandoori naan 2 Pieces

Salad

Fresh coriander 15 Grams
Carrot 1 Piece
Golden raisins 30 Grams
Lime 1 Piece
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