Creamy Cashew Double Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Cashew Double Chicken

Creamy Cashew Double Chicken

with peas and 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
•Blender Needed
Allergens:
Cashew nuts
•Milk
•Barley
•Wheat

The quantities provided above are averages only.

Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Rice

20 grams

Cashew Nuts

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

2 sachet(s)

North Indian Style Spice Mix

1 pack(s)

Passata

1 sachet(s)

Ground Turmeric

5 grams

Coriander

1 unit(s)

Onion

520 grams

Diced Irish Chicken Breast

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

1 sachet(s)

Dried Chilli Flakes

120 grams

Peas

Not included in your delivery

½ tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

to taste

Butter

sideBannerName

Nutrition Values

Energy (kJ)3812 kJ
Energy (kcal)911 kcal
Fat24.2 g
of which saturates10.6 g
Carbohydrate90.8 g
of which sugars17.7 g
Dietary Fiber2.3 g
Protein77.4 g
Cholesterol0 mg
Salt1.27 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

Cooking Steps

Make the Pilau
1
  • Place a pot over medium-high heat with 300ml water (per 2P), turmeric and stock.
  • 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.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Prep the Veg
3
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Roughly chop the coriander (stalks and all).
Simmer the Sauce
4
  • Add the onion to the pan and fry until softened, 3-4 mins. Season with salt and pepper.
  • Blend cashews, creme fraiche and 25ml water (per 2P).
  • Add North Indian spice and chilli flakes to the pan. Cook until fragrant, 1 min.
  • Pour in cashew mixture, passata, ½ tsp sugar (per 2P) and a knob of butter.
  • Cook for 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: No blender? No problem! Finely chop the cashews instead!

Warm the Peas
5
  • In the final 1 min of cooking, stir through the peas to warm through.
  • Add a splash of water if the sauce is too thick. Taste the curry and season with salt, pepper and sugar.
Garnish and Serve
6
  • Fluff up the pilau rice with a fork and serve alongside the creamy chicken curry.
  • Finish with a sprinkling of coriander.