Curried chicken & cashew rice

Curried chicken & cashew rice

Whip up a curry in next to no time - perfect for those evenings when you're too tired to be in the kitchen for long

Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Method

  1. Put curry paste in a wok or large frying pan and heat it up (if you like spicy food, add chopped chilli, too).
  2. Stir in basmati rice, the shredded cooked chicken or turkey, the frozen peas and the roasted cashews. Stir fry until piping hot, then season with a squeeze of fresh lemon juice. Serves 2.

Per serving

428 kcalories, protein 24g, carbohydrate 43g, fat 19 g, saturated fat 1g, fibre 2g, salt 1.18 g

Recipe from Good Food magazine, December 2003.

Latest comments and suggestions

  • Binder photo Gaz

    31 January 2008

    Gaz commented on this recipe

    Lovely and quick if you are in a hurry, I use Cumin & Chilli Hot curry paste.About 3/4 of a tablespoon, saves worrying about having a chilli. Also roast the cashews in the microwave for 1 min (850w) gets them nice and toasted, tend to leave the lemon juice out.

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  • Binder photo Gaz

    31 January 2008

    Gaz rated and commented on this recipe

    5 stars

    Lovely and quick if you are in a hurry, I use Cumin & Chilli Hot curry paste.About 3/4 of a tablespoon, saves worrying about having a chilli. Also roast the cashews in the microwave for 1 min (850w) gets them nice and toasted, tend to leave the lemon juice out.

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  • 24 February 2008

    Loobylew rated and commented on this recipe

    5 stars

    So quick and easy for an after work midweek meal. Tend to throw in whatevers left in the fridge (peppers, prawns instead of chicken etc). A great basic recipe to adapt depending on what you've got available. Also makes a great camping meal (anything in 1 pan is a winner then!)

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  • 17 April 2008

    Lynsey rated and commented on this recipe

    4 stars

    Great if you are in a rush or short on time. Really tasty and have done loads of variations depending on what in fridge at time.

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  • 20 July 2008

    Mary rated and commented on this recipe

    5 stars

    very nice, though cooked my own rice and added chopped onion, pepper, sweetcorn and mushrooms. will definately do again a good way to use leftover chicken!

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  • Binder photo Ali

    30 August 2008

    Ali rated and commented on this recipe

    4 stars

    Had this and it was very nice, unusual texture. I put extra vegtables in to it which was onions, mushrooms, carrorts and brocoile. I also halfed the amount of rice as it was only for me and my mum. However would definately have this again.

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Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Quick, filling and tasty

Ingredients

  • 1 tbsp curry paste
  • 1 chopped chilli , if you like spicy food
  • 250g pack cooked basmati rice
  • some shredded cooked chicken or turkey
  • a handful of frozen peas
  • 50g pack roasted cashews
  • a squeeze of fresh lemon juice
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Per serving

428 kcalories, protein 24g, carbohydrate 43g, fat 19 g, saturated fat 1g, fibre 2g, salt 1.18 g

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