adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tikka chicken & bean curry with pappadums
Tikka chicken & bean curry with pappadums
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Microwave curry: quick, easy, and no mess!
Ingredients:
  • 8 mini pappadums
  • 300g (1 1/2 cups) Basmati rice
  • 18.20 gm olive oil
  • 1 brown onion, coarsely chopped
  • 65g (1/4 cup) Tikka Masala curry paste
  • 12 fresh curry leaves
  • 1 x 400ml can coconut cream
  • 6 (about 660g) chicken thigh fillets, cut into 4cm pieces
  • 200g green beans, topped, cut into 5cm lengths
  • 2 tomatoes, coarsely chopped
  • Fresh coriander leaves, to serve
  • Natural yoghurt, to serve
Instructions:
  • Arrange half of the pappadums on a microwave-safe plate lined with non-stick baking paper. Microwave on high for 1-2 minutes, flipping once, until they are puffed and golden. Repeat with the remaining pappadums.
  • Place the rice in a microwave-safe bowl and cover it with enough water to have a 2cm water layer above the rice. Seal with a lid or two layers of plastic wrap and set it on a sheet of non-stick baking paper in the microwave. Microwave on high for 5 minutes, followed by another 7 minutes on medium heat. Let it rest covered for 5-10 minutes before serving.
  • Heat oil and onion in a large microwave-safe bowl for 3 minutes on High/800 watts/100%. Stir in curry paste and curry leaves, then microwave for an additional 30 seconds on High/800 watts/100%.
  • Combine coconut cream and chicken with the onion mixture, stirring until well mixed. Cook uncovered on medium heat for 10 minutes, stirring occasionally.
  • Add the beans and tomato to the mixture. Cook on medium/500 watts/50% heat for 5 minutes or until the beans are vibrant green and tender-crisp and the chicken is fully cooked. Cover and let sit for 5 minutes before serving.
  • Fluff the rice grains with a fork and portion the rice and curry into serving bowls. Garnish with fresh coriander and serve alongside yogurt and crispy pappadums.

Similar Recipes