30 Minutes. Light and hearty. Blender required.
400g free range skinless chicken thighs
1 medium brown onion
1 long red chilli
2 cloves of garlic
1/4 cup cashew nuts
1 teaspoon turmeric
1 teaspoon brown sugar
1 small tin coconut milk
1 tablespoon light soy sauce
3/4 cup long grain rice
(olive oil, salt & pepper not included)
Cook rice & prepare chicken
Using absorption method, cook the rice. Place it in a saucepan with 1.5 cups of cold water. Bring to the boil until air bubbles have formed and liquid has absorbed. Cover pot with lid, remove from heat and set aside, for a minimum of 15 minutes. Chop chicken into small bite size pieces.
Make curry paste
Peel, halve and roughly chop onion and ginger. Deseed chilli and chop into chunks. In a blender combine onion, ginger, garlic, chillies, cashew nuts, turmeric, juice of the lemon, soy and sugar. Blitz to form a smooth paste.
Heat enough olive oil to cover the base of a pot (non-stick if you have) over medium heat. Add the paste and cook to develop flavours for 3 to 4 minutes. Add chicken, stir to coat with paste and cook for 10 minutes. Make sure to stir occasionally so the paste does not burn. While the chicken is cooking, top, tail and halve the beans. Stir through coconut milk and beans, cover with lid and simmer for 10 minutes.
Place rice in a bowl and top with the curry.
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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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