One-pan Curried Chicken Rice
with peas & mint- Mustard
- Cashew nuts
- Barley
- Cereals containing gluten
- Wheat
- Sesame
- Cereals containing gluten
- Nuts
- Peanut
- May contain traces of allergens
One-pot dishes are great for a myriad of reasons. They're simple to prepare, they lock in lots of flavour, and there's less washing up to do at the end of it all. Sounds like an all-round winning dinner!
Ingredients
150 grams
Rice
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
5 grams
Mint
1 unit(s)
Carrot
2 sachet(s)
North Indian Style Spice Mix
10 grams
Cashew Nuts
(Contains: Cashew nuts May be present: Sesame, Cereals containing gluten, Nuts, Peanut)
120 grams
Peas
1 pack(s)
Coconut Milk
2 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
Not included in your delivery
½ tsp
Salt
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking steps
- Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Rinse the rice until the water runs clear.
- Place a large pan with a tight-fitting lid over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and carrot and season with salt and pepper.
- Fry until the chicken is golden brown on the outside, 4-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Add the North Indian spice mix and fry until fragrant, 30 secs.
- Add the korma paste and rice to the pan and mix well to combine.
- Pour in 400ml water and ½ tsp salt (double both for 4p) along with the stock.
- Bring to a boil, then lower the heat to medium and cover and cook for 10 mins.
- Remove the pan from the heat and keep covered for another 10 mins.
- Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
- Roughly chop the cashews.
- Once ready, stir through the peas, coconut milk and half the chopped mint throgh the rice. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Season to taste with salt and pepper.
- Divide your one-pan curried chicken rice between plates or bowls.
- Scatter the cashews and remaining chopped mint over the top.
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