with refreshing cucumber and coriander salsa
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Red Kidney Beans
1 pack(s)
Rice
150 grams
Chopped Tomato with Onion & Garlic
1 pack(s)
North Indian Style Spice Mix
1 sachet(s)
Creme Fraiche
65 grams
Onion
1 unit(s)
Garam Masala
1 sachet(s)
Lemon
0.5 unit(s)
Coriander
5 grams
Cucumber
1 unit(s)
Diced Irish Chicken Breast
260 grams
Vegetable Stock
1 sachet(s)
Butter
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
Oil
to taste
- Rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover and cook for 10 mins.
- Once cooked, remove from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve, peel and chop the onion into small pieces.
- Trim the cucumber, quarter lengthways, then chop widthways into small pieces.
- Roughly chop the coriander (stalks and all).
- Quarter the lemon.
- Drain and rinse the beans in a sieve.
- Place a large pot over medium-high heat with a knob of butter and a drizzle of oil.
- Once hot, fry the chicken until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add half the onion and fry until softened, 4-5 mins.
- Add the North Indian spice mix and fry until fragrant, 1 min. Pour in the stock, chopped tomatoes and beans.
- Cover and simmer for 10-12 mins. When the curry has 2 mins left to simmer, stir in the garam masala.
- Meanwhile, mix the cucumber, remaining onion and half the coriander in a bowl.
- Season to taste with salt, pepper and lemon juice.
- Add the creme fraiche to the curry.
- Cook, stirring, until warmed through, 1-2 mins.
- Season to taste with salt, pepper and sugar.
- Add a splash of water to loosen the curry if you feel it's too thick.
- Serve up spoonfuls of fluffy rice and top with the creamy curry.
- Top with the cucumber salsa.
- Squeeze over lemon juice to taste.
- Top with remaining coriander.
3462
kJ
Energy (kJ)
827
kcal
Energy (kcal)
13.8
g
Fat
6.4
g
of which saturates
91
g
Carbohydrate
18.1
g
of which sugars
17.3
g
Dietary Fiber
54.8
g
Protein
0
mg
Cholesterol
6.11
g
Salt
