Creamy Cashew Paneer
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
•Blender Needed
Allergens:
Cashew nuts
•Nuts
•Milk
•Barley
•Wheat
The quantities provided above are averages only.
Total25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
20 grams
Cashew Nuts
(Contains: Cashew nuts, Nuts May be present: Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts, Walnuts, Almonds, Brazil nuts, Hazelnuts)
2 sachet(s)
North Indian Style Spice Mix
1 pack(s)
Passata
1 sachet(s)
Ground Turmeric
5 grams
Coriander
1 unit(s)
Onion
200 grams
Paneer
(Contains: Milk)
220 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
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
Nutrition Values
Energy (kJ)4367 kJ
Energy (kcal)1044 kcal
Fat55.5 g
of which saturates32 g
Carbohydrate95.3 g
of which sugars16.1 g
Dietary Fiber4.3 g
Protein36.7 g
Cholesterol0 mg
Salt2.06 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
1
- Rinse the rice to remove excess starch. 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).
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.
NOTE: Swapping to paneer? Chop into 2cm cubes. Season as instructed and fry until golden all over, 5-8 mins. Remove from pan once cooked. Stir into sauce before serving.
3
- Add the onion to the pan and fry until softened, 3-4 mins. Season with salt and pepper.
- Blend cashews and creme fraiche together.
- Add North Indian spice 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!
4
- Taste the curry and season 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.
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