Curried chicken & cashew rice

Recipe uploaded by

Silvana Franco

7 ratings

Recipe by Silvana Franco

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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

Latest comments and suggestions

• 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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• Gaz

  31 January 2008

  Gaz rated and 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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• Loobylew

  24 February 2008

  Loobylew rated and commented on this recipe

  

  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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• Lynsey

  17 April 2008

  Lynsey rated and commented on this recipe

  

  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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• Mary

  20 July 2008

  Mary rated and commented on this recipe

  

  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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• Ali

  30 August 2008

  Ali rated and commented on this recipe

  

  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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• scotty

  17 January 2009

  scotty commented on this recipe

  so what curry paste are you to use there are hundreds out there, is it a malaysian meal ?.

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• Nives

  20 July 2009

  Nives commented on this recipe

  This is very easy and tasty. I made it with tuna fish instead of chicken, and I use curry powder since I don't like the taste of the curry paste available where I live. Delicious!

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• debetha

  08 September 2009

  debetha rated and commented on this recipe

  

  Great! Made it in conjunction with the chicken noodle soup, cooked the chicken in the soup which added to the flavour of the soup and made it super easy!

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• ctcondor

  21 September 2009

  ctcondor rated and commented on this recipe

  

  I just used tikka masala curry paste but it doesn't really matter, whatever flavour you want! I used flavoured pre-cooked rice as well - makes it super quick. Not keen on peas, so used mushrooms as well - but as everyone else says, anything goes! Yum yum yum

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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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Difficulty and servings

Serves 2

Preparation and cooking times

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

Per serving

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

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