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  2. Food

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
  • 13 Sep 2016
Chicken curry with beans and cashews Andre Martin
Prep: 10 Minutes - Cook: 10 Minutes - Serves 4-6

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

Method

  1. Pour tikka masala sauce and coconut cream into a medium saucepan and stir over a medium heat for 10 minutes or until hot.

  2. Meanwhile, cut chicken into 8 pieces.

  3. Cook beans in a medium saucepan of boiling salted water for 30 seconds. Drain.

  4. 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.

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