Curried chicken & cashew rice

Curried chicken & cashew rice

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(25 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
    Chillies

    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

    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

    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

    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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bethbiscuits
21st Dec, 2018
5.05
This dish just proves that quick and easy doesn't mean bland and boring. Absolutely fantastic dish which is versatile enough that you can make it as mild or as spicy as you like.
Sophie3243
9th Feb, 2017
5.05
Quick, easy & so tasty! I'm always looking for new ideas for left over roast chicken and this is the best yet! I used Pataks Balti paste and it was superb. Love the crunch of the nuts, the sweetness of the peas, it's super quick, no preparation and only one pan to wash. It's a 5 minute winner in my house!
rlaughton
5th Jan, 2017
4.05
I made this using mushrooms and green pepper for a veggie version. It needs the cashews to make it interesting. Tasted really good considering how quick it was.
kyracotgrave's picture
kyracotgrave
19th Jun, 2015
5.05
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
26th Mar, 2013
5.05
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
28th Nov, 2011
5.05
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
18th May, 2011
5.05
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
15th May, 2011
5.05
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
21st Sep, 2009
5.05
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
8th Sep, 2009
5.05
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!

Pages

arun47
4th Jan, 2015
I know it does not say freezeable, but I would like to know why please.
goodfoodteam's picture
goodfoodteam
13th Jan, 2015
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
27th Jan, 2015
Thank you very much, for the reply.
danicquinn
15th Apr, 2019
5.05
This is delicious and easy. If you have time, it tastes even better if you chop up and fry fresh chicken breasts beforehand.
lynniek
6th Oct, 2018
4.05
I made this today and it was pretty good. I didn’t use the lemon juice, but next time I would cook the rice in shicken stock before adding. I also used brown rice to make it a little healthier. Thanks for the recipe!
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