Curried chicken & cashew rice

Curried chicken & cashew rice

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(16 ratings)

Easy

Serves 2
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

Nutrition and extra info

Nutrition: per serving

  • kcal428
  • fat19g
  • saturates1g
  • carbs43g
  • sugars1g
  • fibre2g
  • protein24g
  • salt1.18g
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Ingredients

  • 1 tbsp curry paste
  • 1 chopped chilli, if you like spicy food

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 250g pack cooked basmati rice
  • some shredded cooked chicken or turkey

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • a handful of frozen peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 50g pack roasted cashews

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • a squeeze of fresh lemon juice

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.

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Comments, questions and tips

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Comments (15)

kyracotgrave's picture
5

This dish is now one of my absolute favourites to make and for no effort at all. I use a korma paste as I like mild flavours and I used 2 shop bought ready cooked chicken breasts in a spicy marinade as this adds extra flavour to the dish. Beautiful.

thepopcorngirl's picture
5

This was absolutely amazing! It reminded me a little of Singapore fried rice. I used just over a tablespoon of Sharwood Tikka paste, I added a chicken OXO cube & a little boiling water (about 3 tablespoons) just to soften the recipe. I also added mushrooms, beansprouts & spring onions as well as the chilli & cashews (not a fan of peas! & it turned out really, really good. Probably one of the nicest meals I've made & ridiculously easy to make - Winner!

angelcoh's picture
5

I did not include the lemon juice as I did not have any but added 1/2 a bag of waitrose soffritto and used their makhani paste. Was delicious but would use more onion next time. Perfect after work dinner and only one pan to wash up! Will be making this on a regular basis, and make extra to take for lunch :-)

loopylinny's picture
5

Tasty, filling and really quick and easy to make. I adapted the quantities to serve one and left out the cashews because I have a nut allergy but it was still very nice! Might add some sliced peppers or something next time in place of the nuts

alittleblondealex's picture
5

Really tasty, quick, easy and cheap!
Halved the quantities as it was just for me and pan fried a small chicken breast as I didn't have any left over. I used Pataks mild curry paste which seemed to work well.
Deffinalty student friendly and will be making again soon, maybe with a few added extras :)

ctcondor's picture
5

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

debetha's picture
5

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!

nives19's picture

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!

scoobyuk69's picture

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

alicia-foodoholic's picture
4

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.

marybriggs's picture
5

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!

lizzafezza's picture
4

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.

loobylew's picture
5

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!)

gary37's picture
5

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.

gary37's picture
5

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.

Questions (3)

arun47's picture

I know it does not say freezeable, but I would like to know why please.

goodfoodteam's picture

Hi arun47 thanks for your question. As a rule it's advisable not to refreeze items which have already been frozen, such as the peas in this recipe. In addition, storing and reheating cooked rice must be done carefully as rice can harbour harmful bacteria. Hope this is helpful, do get in touch if you need further advice.  

arun47's picture

Thank you very much, for the reply.

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