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Heat a wok over medium-high heat. Spray with oil. Cook onion, stirring, for 3-4 minutes or until golden. Add the tandoori paste and cook, stirring, for 1-2 minutes or until aromatic.
Add the chicken and cook, stirring, for 3-4 minutes or until browned. Stir in tomato and stock. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.
Add the cashew and simmer for 2-3 minutes or until sauce thickens. Stir in the yoghurt and spinach. Divide the rice and chicken mixture among serving plates. Top with cucumber and coriander. Serve with pappadums.
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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 91 (27%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 94.6mg||29 %|
|Sodium 431.2mg||15 %|
|Potassium 772.4mg||20 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 15.2g|
|Protein 43.2g||62 %|
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Calories per serving: 335
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