Chicken Tikka Masala Rice with Crispy Coconut Cashews
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Chicken Tikka Masala Rice with Crispy Coconut Cashews
Recipe By Courtney Roulston
Ingredients
3 tbsp Squeaky Gate extra virgin olive oil
½ cup unsalted raw cashews
2 tbsp raw shaved coconut
280 g Coles skinless chicken thighs, roughly diced
1 brown onion, sliced
2 tbsp Patak’s tikka masala paste
1 large yellow capsicum, sliced into strips
2 cups green beans, trimmed, sliced into 8 cm lengths
4 cups day-old steamed basmati rice
1 lime, to serve
Method
Heat the oil in a wok over a medium heat. Add the cashews and cook for 2 minutes or until starting to turn golden. Add in the coconut and cook until golden. Remove everything with a slotted spoon and place on a plate lined with a paper towel to drain.
Keep the same oil in the wok and place back onto a medium heat. Add in the onion and cook for 2 - 3 minutes or until nearly golden in colour. Add in the chicken and a pinch of salt to season. Cook, stirring occasionally for 5 minutes, or until the chicken is cooked through.
Add in the tikka masala paste and cook until fragrant before adding in the capsicum and green beans. Stir-fry for 2 minutes to cook the vegetables then add in the rice and toss for a further 2 - 3 minutes to warm everything through and coat the rice in the curry paste.
Divide the rice amongst serving bowls and scatter with the crispy cashew mixture and serve with lime wedges on the side.
