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Coconut and cashew chicken curry

Frozen veg and bought curry sauce are you secret weapon for quick and easy nourishing dinners. This creamy curry only takes 25 minutes to make and is packed with protein and dietary fibre.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and soy.


6 Ingredients


  • 1 tbsp vegetable oil

  • 600g chicken thigh fillets, trimmed cut into 4cm pieces

  • 450g jar Patak’s Simmer Sauce Cashew & Coconut

  • 1kg packet frozen Birds Eye Snap Frozen Spring Greens Mix (broccoli, peas and green beans)

  • 110g (2/3 cup) roasted salted cashews, chopped

  • 1 long fresh red chilli, thinly sliced

3 Method Steps


  • Step 1

    Heat the oil
    (1 tbsp vegetable oil)
    in a large saucepan over medium-high heat. Cook half the chicken
    (600g chicken thigh fillets, trimmed cut into 4cm pieces)
    for 5 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken.

  • Step 2

    Return all the chicken to the pan. Pour in the simmer sauce
    (450g jar Patak’s Simmer Sauce Cashew & Coconut)
    . Add 60ml (1/4 cup water) to the emptied jar, shake then pour into the pan (see note). Bring to the boil over high heat then reduce heat to medium-low and cook, covered, for 15 minutes, adding the frozen
    (1kg packet frozen Birds Eye Snap Frozen Spring Greens Mix (broccoli, peas and green beans))
    vegetables during the last 3 minutes of cooking, or until the chicken is cooked through and vegetables are bright green and tender crisp.

  • Step 3

    Season the curry then scatter over the cashew
    (110g (2/3 cup) roasted salted cashews, chopped)
    and sliced chilli
    (1 long fresh red chilli, thinly sliced)
    to serve.
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Recipe Notes

• Shaking a little water in the sauce jar is an easy way to get those last little bits, so no wastage. Do the same with canned tomatoes.

• Stock up on frozen veg to use as you need without the risk of leftovers rotting in the fridge.

Image by Guy Bailey

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