Malai-Style Chicken Curry

Name: Malai-Style Chicken Curry with Fluffy Basmati Rice
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 2 unit(s) Chicken Breasts; 6 g Dal Spice Blend; 28 g Cashews, chopped; 56 mL Cream; ¾ cup Basmati Rice; 2 tbsp Ginger-Garlic Puree; 7 g Cilantro; 56 g Baby Spinach; ½ unit(s) Red Onion; 1 tbsp Oil*; 1 tbsp Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Fluffy Basmati Rice

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This creamy cashew chicken curry is a total game changer! Dotted with ginger, onions and garlic, served with buttery Basmati rice, there won't be a grain of rice left.

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Quick

Allergens:

Cashewnoten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

6 g

Dal Spice Blend

28 g

Cashews, chopped

56 mL

Cream

¾ cup

Basmati Rice

2 tbsp

Ginger-Garlic Puree

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 Values

Calories800 kcal

Fat35 g

Saturated Fat13 g

Carbohydrate71 g

Sugar3 g

Dietary Fiber4 g

Protein50 g

Cholesterol175 mg

Sodium330 mg

Trans Fat0.5 g

Potassium1000 mg

Calcium100 mg

Iron5.5 mg

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.

Utensils

•Strainer

•Spoon

•Medium Pot

•Measuring Cups

•Large Non-Stick Pan

•Paper Towel

Cooking Steps

Before starting, add 1 cups (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
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 12-15 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 over half Dal Spice Blend, 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 Dal Spice Blend. 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, to taste.

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 over cashews and remaining cilantro.