Chicken Tikka Masala Rice with Crispy Coconut Cashews

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.