Paneer & Sweet Potato Curry With Rice & Extra Chicken
This cashew curry is cracking. You'll fry paneer and cashew nuts till golden before simmering them in a rich tomatoey sauce. Stir through tender sweet potato and serve with a side of brown rice. Delicious.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Water, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)
Now, let's get started!
Take your chicken out of the fridge, open the packet and let it air
Heat a large, wide-based pan (preferably non-stick, with a matching lid), over a medium-high heat, once hot, add your chicken breast portion and cook for 3 min on each side or until golden, then add a couple of splashes of water to the pan and cover with a lid then, cook for a further 10-12 min or until the chicken is cooked through (no pink meat!)
Chop your paneer into bite-sized pieces, then add to a bowl with your cornflour and give everything a good mix up
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat, add the coated paneer to the pan with your cashews and cook for 2-3 min or until starting to brown
Boil half a kettle
Chop your sweet potato[es] (skins on) into small pieces, then add to a heatproof bowl, cover with cling film and pierce a few holes in the top, put the bowl in the microwave and cook for 4-5 min or until fork-tender
Peel and slice your shallot[s] finely
Peel and finely chop (or grate) your garlic
Once the paneer and cashews are starting to brown, add the sliced shallot and chopped garlic to the pan
Add your curry powder and ground turmeric and stir it all together
Cook for 30 secs or until fragrant
Once fragrant, add your vegetable stock mix to the pan with your chopped tomatoes
Add a generous pinch of sugar and 150ml [200ml] [250ml] boiled water and give everything a good mix up
Add the cooked sweet potato to the pan and cook for 2-3 min further or until the sauce has thickened slightly – this is your paneer, sweet potato & cashew curry
Whilst the curry is cooking, squeeze your pouch[es] of cooked brown long grain rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly
Once done, transfer the cooked chicken to a clean board and slice
Serve the paneer, sweet potato & cashew curry over the cooked brown rice with the cooked chicken to the side
Chop your coriander roughly over the curry with scissors
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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