Malai-Style Chicken Curry
with Fluffy Basmati RiceCalories
:
800 kcalProtein
:
50g proteinTotal
:
25 minutesDifficulty
:
MediumQuick
Allergens:
- Cashews
- Milk
- Milk
- Soy
- Sulphites
- Triticale
- Wheat
- Tree nuts
- Sesame
- Mustard
- Peanuts
- May contain traces of allergens
- Egg
- Crustaceans
- Fish
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 unit(s)
Chicken Breasts
6 g
Dal Spice Blend
(May be present: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
28 g
Cashews, chopped
(Contains: Cashews May be present: Milk, Soy, Sulphites, Wheat, Sesame, Mustard, Peanuts, Egg)
56 mL
Cream
(Contains: Milk)
¾ cup
Basmati Rice
(May be present: Milk, Soy, Sulphites, Wheat, Tree nuts, Sesame, Mustard, Peanuts, Egg, Crustaceans, Fish)
2 tbsp
Ginger-Garlic Puree
(May be present: Milk, Soy, Sulphites)
7 g
Cilantro
56 g
Baby Spinach
½ unit(s)
Red Onion
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories800 kcal
Fat34 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
Iron4.5 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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- 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.
