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:
Family Friendly
Blender Needed
Quick
Allergens:
Cashew nuts
Celery
Milk
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Rice

20 grams

Cashew Nuts

(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 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

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Nutrition Values

Energy (kJ)3572 kJ
Energy (kcal)854 kcal
Fat37.1 g
of which saturates18.5 g
Carbohydrate84.9 g
of which sugars13.2 g
Dietary Fiber2.2 g
Protein41.2 g
Cholesterol0 mg
Salt1.96 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

Immersion blender
Pot with Lid

Instructions

Make the Pilau
1
  • Place a pot over medium-high heat with 300ml water (double for 4p), turmeric and stock powder.
  • 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).
Cook the Chicken
2
  • 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.

Simmer the Sauce
3
  • 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!

Finish and Serve
4
  • 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.