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Almond chicken

with spring onion rice and poppadom

Ready in around 25 mins

RECIPE FACT:
Badamwari Park is a park in Srinagar, Kashmir, India. It is known for the early bloom of almond flowers.
Nutritional Info:
  • Energy: 3,262kJ (780kcal)
  • Protein: 43g
  • Carbohydate: 73g
  • Sugars: 12g
  • Fat, total:33g
  • Saturated:15g
  • Sodium:936mg
  • Contains:Almonds, Soy, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES AND CHICKEN:

    Trim both ends off the green beans then cut in half. Open the peas and remove the red chilli from the top. Finely slice if using or discard if not. Thinly slice the spring onion on the diagonal. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 5-6 even pieces.

  • 2. TO PREPARE THE SPRING ONION RICE:

    Open the bag of steamed rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice, season with salt and pepper and cook for 2-3 mins until hot. Add the spring onions and cook for a further 1-2 mins mixing to combine all.

  • 3. TO COOK THE POPPADOMS:

    Stove top option (preferred): Place a non-stick frying pan over a high heat with a drizzle of oil. Once hot, cook the cumin poppadoms one at a time for about 10-15 seconds on each side. They will crisp up as they cool. Microwave option: Place the poppadoms in the microwave one at a time and cook on high for 30-40 secs, turning over halfway through the cooking time.

  • 4. TO COOK THE ALMOND CHICKEN:

    Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the chicken, season with salt and pepper and cook for 2-3 mins. Add the green beans and cook for 2-3 mins. Add the almond paste and cook for 1-2 mins, stirring often to ensure the paste doesn’t burn. Add the coconut cream, peas, chilli if using and ¼ cup of water. Bring to the boil, reduce the heat then cook for 2-3 mins, or until the chicken is cooked.

  • TO SERVE:

    Divide the rice between plates and top with almond chicken. Sprinkle with toasted almonds and raisins. Serve with poppadoms on the side.

Ingredients In your box:
  • 1 pot of almond paste
  • 1 bag of green beans
  • 1 pack of free-range chicken thighs
  • 1 pot of coconut cream
  • 1 spring onion
  • 1 pot of peas and red chilli
  • 1 pack of cumin poppadoms
  • 1 pack of steamed rice
  • 1 sachet of almonds and raisins

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