- 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
| - 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.
|
