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Creamy Cashew Chicken

Creamy Cashew Chicken

with fragrant pilau rice

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With a subtly nutty flavour from the creamy cashew sauce and the beautifully fragrant pilau rice, this is an exciting twist on a familiar dish that the whole house is going to love.

Tags:Chef's Choice•Quick•Family Friendly•Eat Me First
Allergens:Milk•Cashew nuts•Celery
Total Time25 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

250 g

Cream

(ContainsMilk)

150 g

Rice

20 g

Cashew Nuts

(ContainsCashew nutsMay be presentSesame, Cereals containing gluten, Peanut)

1 sachet

North Indian Style Spice Mix

1 pack

Passata

1 sachet

Vegetable Stock

(ContainsCelery)

1 sachet

Ground Turmeric

5 g

Coriander

1 piece

Onion

260 g

Diced Chicken Breast

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)1012 kcal
Energy (kJ)4236 kJ
Fat57.18 g
of which saturates2.06 g
Carbohydrate77.55 g
of which sugars8.5 g
Dietary Fiber1.37 g
Protein42.45 g
Cholesterol0 mg
Salt1.72 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Food Processor
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Place a medium pot over medium-high heat with a drizzle of oil.
  • Add the rice and turmeric and fry for 2-3 mins.
  • Add 300ml water (double for 4p) and stock and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. 
  • Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once the oil is hot, add the chicken and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
  • Fry until golden brown on the outside, 5-7 mins.
  • Meanwhile, halve, peel and chop the onion into small pieces.
3
  • Add the onion to the chicken and fry for 3-4 mins.
  • Blend the cashews and cream in a food processor until almost smooth (be careful not to overwhip the cream). 
  • Add the North Indian style spice mix to the chicken and cook for 1 min.
  • Pour in the passata and creamy cashew mixture and allow to cook for 5-7 mins.
  • Season to taste with salt, pepper and sugar.
4
  • Roughly chop the coriander (stalks and all).
  • Fluff up the pilau with a fork and serve alongside the curry.
  • Top with a sprinkling of coriander.