Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5514 / 1321
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. Chop the coriander, including the stalks, finely. Peel and finely chop the onion. Heat the ghee in a pot over a medium heat. Add the onion and cook for 6 min until very soft. Add the gingergarlicpaste, corianderpowder, cumin (see pro tip), garam masala, turmeric, and chipotle powder(spicy!). Cook for 2 min.
Add the tomato passata, stockcube, honey and measured water. Cover and reduce the heat to low. Simmer for 15 min.
3 Boil rice
Meanwhile, add the 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. Fluff with a fork before serving.
4 Boil eggs
Meanwhile, cook the eggs in boiling water for 5-7 or until cooked to your liking. Drain, run under cold water and peel once cooled.
5 Make raita
Grate the cucumber and squeeze out any excess liquid. Combine the cucumber with the natural yogurt (see pro tip). Set aside. Place the naan in the oven for 5 min until warmed through.
6 Blitz and serve
Meanwhile, blitz the curry sauce with a hand-held blender until smooth. Once smooth, add the cooking cream, chopped coriander and the whole, peeled eggs. Season with salt and pepper. Cook for 1-2 min further or until warmed through. Serve the curry over the rice with the cucumber raita and naan to the side.