Chicken curry with beans and cashews Recipe

Chicken curry with beans and cashews

Curry in hurry! Yes, you’ll have this creamy, vibrant Indian feast on the table in next to no time. - by Better Homes and Gardens

Ingredients

• 500g Patak’s Tikka Masala sauce (from supermarkets)

• 400ml coconut cream

• 1 hot whole roast barbecue chicken

• 200g green beans, trimmed, halved

• 1 small cucumber, sliced into long wedges

• 1/2 cup roasted salted cashews

• 1/3 cup coriander leaves

• 1 long red chilli, thinly sliced

• Pappadums and naan bread, to serve

Pour tikka masala sauce and coconut cream into a medium saucepan and stir over a medium heat for 10 minutes or until hot.
Meanwhile, cut chicken into 8 pieces.
Cook beans in a medium saucepan of boiling salted water for 30 seconds. Drain.
Pour warm tikka masala into a serving dish or wok pan. Place hot chicken pieces in sauce and top with hot beans, cucumber, cashews, coriander and chilli. Serve chicken curry with pappadums and naan bread.