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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)

474kcal

Energy (kJ)

1972kJ

Protein (g)

28.4g

Carbohydrate incl. fibre (g)

56.3g

Carbohydrate excl. fibre (g)

52.7g

Sugar (g)

5.1g

Fibre (g)

3.7g

Fat (g)

15.5g

Saturated fat (g)

2.7g

Unsaturated fat (g)

9.2g

Monounsaturated fat (g)

6.3g

Polyunsaturated fat (g)

2.9g

Trans fat (g)

0.0g

Cholesterol (mg)

96mg

Sodium (mg)

673mg

Salt (g)

1.68g

Vitamin A (IU)

603IU

Vitamin C (mg)

8.2mg

Calcium (mg)

42mg

Iron (mg)

2.36mg

Total

1422kcal

5915kJ

85.2g

169.0g

158.0g

15.4g

11.0g

46.6g

8.0g

27.7g

19.0g

8.7g

0.0g

287mg

2020mg

5.05g

1810IU

24.5mg

127mg

7.09mg


  • 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.