Gluten-free coconut chicken and cashew curry Recipe

Nutrition Info PER SERVE 1861kJ, protein 34g, total fat 14.9g (sat. fat 5.9g), carbs 40g, fibre 9g, sodium 380mg. • Carb exchanges 2 2⁄3. • GI estimate medium.

Ingredients

½ tsp olive oil

1 small brown onion, halved, thinly sliced lengthways

200g skinless chicken breast fillet, cut into 3cm cubes

2 tsp ground garam masala

½ tsp ground turmeric

Pinch ground chillies (optional)

25g unsalted dry roasted cashews, finely chopped

125ml (½ cup) TCC Light Coconut Milk

½ tsp Massel Salt Reduced Chicken Style Stock Powder

80ml (1⁄3 cup) boiling water

150g green beans, trimmed, diagonally sliced

1 large zucchini, cut into 2.5cm chunks

60g dried rice stick noodles

1 tsp fish sauce

Freshly squeezed juice of ½ lime

1 Tbsp brown sugar

Coriander leaves, to serve

Method

Heat oil in a large wok over a medium heat. Add onion and cook, stirring, for 6-7 minutes or until onion begins to soften. Add chicken and spices. Increase heat to high and cook, stirring, for 1-2 minutes or until chicken changes colour. Add cashews, coconut milk and combined stock powder and water. Cover and bring to a simmer over a medium heat.
Reduce heat to medium-low and cook, covered, for 5 minutes, stirring once. Add beans and zucchini. Cook, uncovered, for a further 10 minutes or until vegetables are just tender and chicken is cooked through.
Meanwhile, cook noodles in a small saucepan of boiling water for 3-4 minutes or until tender. Drain well and set aside.
Add noodles to chicken mixture and toss to combine. Add fish sauce, lime juice and sugar and stir to combine. Divide mixture between shallow serving bowls. Sprinkle over coriander leaves and serve.
Enjoy!

Step 5 Coconut chicken and cashew curry