The chicken curry people go crazy for! This Creamy Sri Lankan Coconut and Cashew Chicken curry dinner is an easy 30 minute meal for weeknights.
Ingredients
2 tablespoons vegetable oil
750g chicken thigh fillet, cut into 3cm cubes
375g Passage to India Sri Lankan Coconut & Cashew Chicken
150g green beans, trimmed and halved
165ml can coconut milk
1/2 teaspoon saffron threads
1 brown onion, finely diced
2 garlic cloves, finely chopped
1 cup basmati rice, rinsed
1 bunch coriander, sprigs removed
1/3 cup cashews, roughly chopped
1/4 cup toasted flaked coconut
Method
Heat 1 tablespoon oil in a large non-stick frying pan over medium high heat. Add chicken and cook for 8 minutes or until browned. Add Passage to India Sri Lanka Coconut & Cashew Chicken Simmer Sauce and bring to the boil. Reduce heat and simmer curry for 15 minutes, adding beans for final 5 minutes, or until chicken is cooked through. Stir coconut milk through curry.
Meanwhile, place saffron into a small bowl and cover with 2 tablespoons boiling water. Stand for 5 minutes.
Heat remaining oil in a saucepan over medium heat. Add onion and garlic and cook for 4 minutes or until softened. Add rice, saffron and 2 cups water. Bring mixture to the boil, reduce heat and simmer for 8 minutes. Remove from heat and cover. Stand for 5 minutes. Roughly chop half the coriander and stir through rice. Season.
Spoon saffron rice onto serving plates. Top with curry, cashews and toasted coconut.
