Malai-Style Chicken Curry
with Fluffy Basmati Rice- Noix de cajou
- Lait
- Lait
- Soya
- Sulfites
- Triticale
- Blé
- Noix
- Sésame
- Moutarde
- Arachides
- Peut contenir des traces d’allergènes
- Oeuf
- Crustacés
- Poisson
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.
Ingrédients
2 pièce(s)
Poitrines de poulet
6 g
Mélange d’épices dal
(Peut contenir : Lait, Soya, Sulfites, Triticale, Blé, Noix, Sésame, Moutarde, Arachides)
28 g
Noix de cajou, hachées
(Contient: Noix de cajou Peut contenir : Lait, Soya, Sulfites, Blé, Sésame, Moutarde, Arachides, Oeuf)
56 ml
Crème
(Contient: Lait)
¾ tasse(s)
Riz basmati
(Peut contenir : Lait, Soya, Sulfites, Blé, Noix, Sésame, Moutarde, Arachides, Oeuf, Crustacés, Poisson)
2 cs
Purée de gingembre et d’ail
(Peut contenir : Lait, Soya, Sulfites)
7 g
Coriandre
56 g
Jeunes épinards
½ pièce(s)
Oignon rouge
Pas inclus dans votre livraison
1 cs
Huile*
1 cs
Beurre*
(Contient: Lait)
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
