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)
4592 / 1098
Fats (g)
45.6
of which saturated (g)
20.6
Carbohydrates (g)
106
of which sugars (g)
26.4
Fibers (g)
12.8
Proteins (g)
70.6
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
1 Boil rice
Preheat the oven to 200°C/180°C fan. Rinse the rice. Add the rice, a pinch of salt and the measuredwater to a pot 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. Once cooked, remove the pot from the heat and keep covered until serving.
2 Prep
Meanwhile, place the cashewnuts 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 and fry for 5 min. Add the gingergarlicpaste, currypowder, smokedpaprika and turmeric and fry for 1 min further.
4 Simmer
Add the chickenstockcube, measuredwater, honey and tomatopaste to the pan and simmer for 10 min or until the chicken is cooked through. Meanwhile, 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.
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. Place the naan onto a baking tray and heat in the hot oven for 5 min or until warmed through. Keep warm.
6 Grind cashews
Serve the Mild ChickenCashewCurry over the rice with the Naan and Carrot Salad on the side.