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.
The quantities provided above are averages only.
Ingredients
150 grams
Rice
20 grams
Cashews
(Contains: Cashew nuts May be present: Sesame, Cereals containing gluten, Peanut)
2 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 Irish Chicken Breast
220 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
- Add 300ml water (double for 4p), turmeric and stock powder to a pot over medium-high heat.
- Bring to the boil then add the rice.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and season with salt and pepper. IMPORTANT: Wash 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.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Add the onion. Fry until softened, 3-4 mins. Season with salt and pepper.
- Blend the cashews and creme fraiche together until almost smooth.
- Add the North Indian spice mix to the pan. Cook until fragrant, 1 min.
- Pour in the passata, cashew mixture, ½ tsp sugar (double for 4p) and a knob of butter.
- Cook for 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: If you don't have a blender, finely chop the cashews instead!
- Season the curry to taste with salt, pepper and sugar.
- Roughly chop the coriander (stalks and all).
- Fluff up the pilau rice with a fork and serve alongside the creamy chicken curry.
- Finish with a sprinkling of coriander.
