Spicy Tamarind Chicken and Coriander Stew
with Cauliflower 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 474 · Prot 58 · Carbs 43 · Fat 8
Calorie Smart
40 min
Inspired by Southern Persian flavours with Indian influence, this spicy-tangy stew is deliciously fragrant and simple to make.
Cals 474 · Prot 58 · Carbs 43 · Fat 8
Calorie Smart
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
Cauliflower Rice
Cauliflower
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
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) | 1984 / 474 |
| Fats (g) | 8 |
| of which saturated (g) | 3.3 |
| Carbohydrates (g) | 43 |
| of which sugars (g) | 23.5 |
| Fibers (g) | 10.4 |
| Proteins (g) | 58 |
| Salt (g) | 5 |
*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 Prep
- 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! Sensitive to spice? Deseed the red chilli and use only a small amount.
2 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 and fry for 5 min until softened.
- Add the garlic, red chilli (spicy!) and the coriander and fry for 1-2 min further until fragrant.
- Add the chicken and fry for 2-3 min further until browned.
- Add the turmeric, coriander cumin powder, and fenugreek, and fry for 1-2 min further.
3 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, cover, and 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.
4 Make Cauli Rice
- Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
- Heat a saucepan over a medium heat with a drizzle of oil.
- Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min.
5 Make cucumber yogurt
- Meanwhile, pick and finely chop the mint leaves.
- 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.
6 Serve
- Divide the cauliflower rice amongst plates and serve the chicken stew and cucumber mint yogurt alongside.
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