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Coconut and cashew chicken curry recipe
Coconut and cashew chicken curry recipe
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Whip up a quick and creamy curry in just 25 minutes using frozen veggies and store-bought sauce for a nourishing meal rich in protein and fiber.
Ingredients:
  • 18.40 gm 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
Instructions:
  • In a large saucepan over medium-high heat, heat oil until sizzling. Cook half of the chicken until golden, about 5 minutes. Transfer to a plate and repeat with the rest of the chicken.
  • Add the chicken back to the pan, then pour in the simmer sauce. Refill the empty jar with 60ml (1/4 cup) of water, shake well, and pour into the pan. Bring everything to a boil over high heat, then reduce to medium-low heat, cover, and cook for 15 minutes. Add the frozen vegetables in the last 3 minutes of cooking, continue cooking until the chicken is cooked through, and the vegetables are tender-crisp and bright green.
  • Enhance the flavor of the curry by seasoning it, then top it off with a sprinkle of cashews and sliced chili before serving.

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