Name: Chicken curry with beans and cashews
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6
Ingredients: 500g Patak’s Tikka Masala sauce (from supermarkets); 400ml coconut cream; 1 hot whole roast barbecued chicken; 200g green beans, trimmed, halved; 1 small cucumber, sliced into long wedges; 1/2 cup roasted salted cashews; 1/2 cup coriander leaves; 1 long red chilli, thinly sliced; Pappadums and naan bread, to serve

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.

Serves 4-6

Prep

10M

Cook

10M

Total

20M

Love a good chicken curry? This recipe will quickly become your new best friend. Not only is it quick and easy to make, it will take your tastebuds on a flavour-packed trip to India.

Ingredients

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

400ml coconut cream

1 hot whole roast barbecued chicken

200g green beans, trimmed, halved

1 small cucumber, sliced into long wedges

1/2 cup roasted salted cashews

1/2 cup coriander leaves

1 long red chilli, thinly sliced

Pappadums and naan bread, to serve

Method

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.

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Ingredients

Method

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