Creamy Malai Chicken Curry
with Cashews, Spinach and Basmati Rice- Mustard
- Cashews
- Milk
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Mustard
- Crustaceans
- Fish
Ingredients: Chicken breasts • Basmati rice • Red onion • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Spinach • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Cashews • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.
Ingredients
2 unit(s)
Chicken Breasts
9 g
Indian Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
28 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
56 mL
Cream
(Contains: Milk)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
7 g
Cilantro
56 g
Baby Spinach
½ unit(s)
Red Onion
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Butter*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
Wash and dry all produce. - Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice. Cover and reduce heat to medium-low. Cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 servings).
- Roughly chop spinach.
- Roughly chop cilantro.
- Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board. Sprinkle with half the Indian Spice Mix, then season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add cashews to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 2).
- Add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to a plate.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then add onions. Cook 3-4 min, stirring occasionally, until softened.
- Add ginger-garlic puree and remaining Indian Spice Mix. Cook 30 sec, until fragrant.
- Return chicken to the pan, along with any juices.
- Add 1/2 cup (1 cup) water and cream. Cook for 4-5 min, until curry is slightly thickened and chicken is cooked through.**
- Remove the pan from heat, then stir in spinach. Stir for 1 min, until spinach is wilted.
- Season with salt and pepper.
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter and half the cilantro into rice.
- Divide rice between plates.
- Top with chicken.
- Sprinkle with cashews and remaining cilantro.
