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.
Im calorie counting, is this the correct chicken?
Passage to India Sri Lankan Coconut Cashew Chicken
6 months 4 weeks ago
First time in USA my son cooked chicken curry and I was totally bold with the taste and fragrance of the curry. He introduced me to the packet of Passage to India and Sri Lankan Coconut & Cashew Curry…I bought few packets to Indian and everyone in the family and friends enjoy it…The taste is amazing and so easy to cook specially for North Indians…
10 months 1 week ago
I can't stop eating this sauce. I've never tried this product before but it really is that good that I could be bothered to write a review. And I never write reviews. Five stars.