Our Recipe Boxes
Creamy Cashew Chicken
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Creamy Cashew Chicken

Creamy Cashew Chicken

with fragrant pilau rice

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:
Quick
Family Friendly
Eat Me First
Allergens:
Milk
Cashew nuts
Celery
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

Cream

(Contains Milk)

150 grams

Rice

20 grams

Cashew Nuts

(Contains Cashew nuts May be present Sesame, Cereals containing gluten, Peanut)

1 sachet(s)

North Indian Style Spice Mix

1 pack(s)

Passata

1 sachet(s)

Vegetable Stock

(Contains Celery)

1 sachet(s)

Ground Turmeric

5 grams

Coriander

1 unit(s)

Onion

260 grams

Diced Chicken Breast

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kcal)1012 kcal
Energy (kJ)4236 kJ
Fat57.18 g
of which saturates2.07 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Food Processor
Pot
Lid

Instructions

Make the Pilau
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).
Cook the Chicken
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.
Blend the Sauce
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.
Finish and Serve
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.