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Chicken curry in a hurry with beans and cashews

Quicker than ordering takeaway.
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After a long day, one of the last things you may feel like doing is making a meal from scratch. But before you give in to those hunger pangs and pick up the phone to order your favourite takeaway, consider making this quick chicken curry using ready-made Tikka Masala sauce and leftover roast chicken.

Serve with on a bed of steaming hot rice, a side of green beans, and a healthy sprinkle of chilli and coriander to complete the flavour profile. 

Ingredients

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. Another great side serving option is pappadums or homemade naan bread.

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