Name: Curry rice stew with chicken thigh and apricot chutney With roasted cashew nuts and carmalized onion
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 50 g Apricot chutney; 150 g Basmati rice; 1 piece Red onion; 1 sachet(s) Yellow curry spices; 200 g Chicken thigh strips with Mediterranean herbs; 1 piece Carrot; 10 g Fresh flat leaf parsley & mint; 50 g Organic full-fat yogurt; 1 sachet(s) Curry powder; 20 g Roasted cashew nuts; 1 piece Persian cucumber; 2 piece Garlic; 1 piece Yellow carrot; 350 milliliters [Low sodium] chicken stock; 1 tablespoon Balsamic vinegar; 1 teaspoon Sugar; 2 tablespoon Olive oil; to taste Salt and pepper

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Recipes

Curry rice stew with chicken thigh and apricot chutney

With roasted cashew nuts and carmalized onion

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Allergens:

Melk (inclusief lactose)

•Selderij

•Mosterd

•Cashewnoten

•Noten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

25 g

Apricot chutney

75 g

Basmati rice

½ piece

Red onion

½ sachet(s)

Yellow curry spices

100 g

Chicken thigh strips with Mediterranean herbs

½ piece

Carrot

5 g

Fresh flat leaf parsley & mint

(May be present: Selderij)

25 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

½ sachet(s)

Curry powder

(Contains: Selderij, Mosterd)

10 g

Roasted cashew nuts

(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)

½ piece

Persian cucumber

1 piece

Garlic

½ piece

Yellow carrot

Not included in your delivery

175 milliliters

[Low sodium] chicken stock

½ tablespoon

Balsamic vinegar

½ teaspoon

Sugar

1 tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3199 kJ

Calories765 kcal

Fat27 g

Saturated Fat5.8 g

Carbohydrate99.7 g

Sugar23.1 g

Dietary Fiber9.4 g

Protein30.9 g

Salt2.7 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prepare the stock.
Chop half of the onion into half rings. Dice the other half.
Chop the orange and yellow carrot into half crescents of 1/2 cm thick.
Mince or press the garlic.

Tip: boil water in a kettle to be extra quick.

Heat a drizzle of olive oil in a large deep frying pan. Fry the onion half rings for 2 - 3 minutes. Deglaze with the balsamic vinegar and add the sugar.
Fry 4 - 5 minutes over low heat until caramelised.
Remove from the pan and set aside.

Heat a drizzle of olive oil in the same frying pan.
Add the diced onion, carrots and chicken thigh strips and fry for 3 - 4 minutes over medium to high heat.
Add the garlic, yellow curry spices and the curry powder and fry for 1 minute.
Add the rice and chicken stock, then cover and simmer over medium heat for 12 minutes.

In the meantime, finely chop the mint leaves. Grate the Persian cucumber with a box grater.
In a small bowl, mix the mint, cucumber, yoghurt, apricot chutney, salt and pepper.
Finley chop the parsley and set aside.

When the rice is done, turn off the heat and let it stand, covered, for another 10 minutes. Once the rice has finished cooking, season with salt and pepper to taste.