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Spiced Chicken, Cashew & Coriander Rice Recipe

Create our summer favourite, a spiced chicken, cashew and coriander rice with our simple to follow recipe. Prepare and cook in just 25 minutes.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 2 teaspoons sunflower oil
  • 400 g skinless chicken thigh, trimmed of fat and diced
  • 1 tablespoon mild curry paste
  • 1 pack Continental Rice Chicken Rice - Value Pack
  • 1 2/3 cups (415mL) hot water
  • 2 cups green beans, sliced
  • 2 tablespoons toasted unsalted cashews
  • ½ cup coriander leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

508kcal

Energy (kJ)

2115kJ

Protein (g)

30.7g

Carbohydrate incl. fibre (g)

63.5g

Carbohydrate excl. fibre (g)

56.6g

Sugar (g)

8.2g

Fibre (g)

6.9g

Fat (g)

15.9g

Saturated fat (g)

2.7g

Unsaturated fat (g)

10.1g

Monounsaturated fat (g)

6.4g

Polyunsaturated fat (g)

3.0g

Trans fat (g)

0.0g

Cholesterol (mg)

96mg

Sodium (mg)

694mg

Salt (g)

1.73g

Vitamin A (IU)

3426IU

Vitamin C (mg)

27.5mg

Calcium (mg)

96mg

Iron (mg)

3.83mg

Total

1525kcal

6346kJ

92.0g

190.5g

169.9g

24.6g

20.7g

47.7g

8.1g

30.4g

19.3g

9.0g

0.0g

287mg

2081mg

5.20g

10278IU

82.6mg

288mg

11.49mg


  • 1 Heat oil in a large saucepan or frying pan, add chicken and curry paste and brown.
  • 2 Add Rice, water and beans and bring to the boil. Cover and simmer gently for 10 minutes. Stir, re-cover and stand for 2 minutes.
  • 3 Stir through cashews and coriander.