Spicy Tamarind Chicken and Coriander Stew
with Basmati Rice and Cucumber Mint Yogurt
Inspired by Southern Persian flavours with Indian influence, this spicy-tangy stew is deliciously fragrant and simple to make.
Cals 702 · Prot 61 · Carbs 103 · Fat 8
Tips for Kids
35 min
Inspired by Southern Persian flavours with Indian influence, this spicy-tangy stew is deliciously fragrant and simple to make.
Cals 702 · Prot 61 · Carbs 103 · Fat 8
Tips for Kids
Ingredients
Chicken
Chicken breast
400 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Fresh coriander
15 Grams
Small red chilli
1 Piece
Carrot
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Turmeric powder
2 Grams
Coriander cumin powder
4 Grams
Fenugreek leaves
2 Grams
Tamarind paste
15 Grams
Tomato passata
200 Grams
Brown sugar
5 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Water
200 ML
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
200 ML
Mint Yogurt
Fresh mint
10 Grams
Cucumber
1 Piece
Natural yogurt
4*
170 Grams
Salt
0.5 Tsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
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) | 2937 / 702 |
| Fats (g) | 8.3 |
| of which saturated (g) | 3.2 |
| Carbohydrates (g) | 103 |
| of which sugars (g) | 20 |
| Fibers (g) | 7.9 |
| Proteins (g) | 61 |
| Salt (g) | 4.8 |
*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 Cook rice
- Rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
- Once boiling, reduce the heat to low, cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from the heat.
- Keep covered until serving.
2 Prep
- Meanwhile, peel and finely chop the onions.
- Peel and finely mince the garlic.
- Finely chop the coriander (stems included).
- Thinly slice the red chilli.
- Peel and chop the carrots into thin rounds or half moons.
- Chop the chicken into small bite-sized pieces.
Tip! If cooking for kids, reserve a small portion of carrots to the side.
3 Fry chicken
- Heat a pot over a medium-high heat with a drizzle of olive oil.
- Once hot, add the onion with a pinch of salt. Fry 5 min until softened.
- Add the garlic, red chilli (spicy!) and the coriander. Fry 1-2 min until fragrant.
- Add the chicken. Fry 2-3 min until browned.
- Add the turmeric, coriander cumin powder, and fenugreek leaves.
- Fry for 1-2 min further.
Tip! If cooking for kids, leave out the spicy red chilli, and add it to the stew after serving them a portion.
4 Simmer stew
- Add the tamarind paste, tomato passata, and brown sugar to the chicken and mix to combine.
- Add the 0.5 chicken stock cube, the measured water, and carrots.
- Bring to a simmer and cover.
- Cook for 15-20 min on medium heat until the chicken is cooked through, the carrots have softened, and the sauce has thickened.
Tip! Adjust the thickness of the stew to your liking by adding more or less water towards the end of cooking.
5 Make cucumber yogurt
- Meanwhile, pick and finely chop the mint laves.
- Chop the cucumber into small bite-sized pieces.
- In a bowl, combine the cucumber, mint, yogurt, and a pinch of salt.
- Stir and set aside.
Tip! If cooking for kids, reserve a plain portion of cucumbers and yogurt to the side.
6 Serve
- Serve the Spicy Tamarind Chicken and Coriander Stew with Basmati Rice with the Cucumber Mint Yogurt on the side.
Tip! If cooking for kids, serve the rice, chicken, and vegetables separately
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