Chicken cashew curry
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Cure the curry cravings with an easy homemade chicken curry that's part of Rob's chicken meal prep series. Check out his speedy chicken couscous and barbecue-style chicken wraps for the full set.
Each serving provides 537 kcal, 33g protein, 44g carbohydrate (of which 12g sugars), 23g fat (of which 4g saturates), 10g fibre and 1.8g salt.
By Rob Eades
From Kitchen Starter Pack
Ingredients
- 200g/7oz chicken thigh fillets, cut into bite-sized pieces
- 2 tbsp tikka curry paste
- 1½ tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, crushed
- 1 red pepper, deseeded and diced
- 1 green pepper, deseeded and diced
- 150g/50oz broccoli, roughly chopped
- 4 spring onions, roughly chopped
- 30g/1oz cashew nuts
- 225g/8oz cooked basmati rice
- salt and freshly ground black pepper
Method
Rub the chicken with the tikka paste.
Heat a splash of the olive oil in a frying pan and cook the chicken for 3 minutes, turning regularly. Remove the chicken to a plate and set aside.
In the same pan, add a splash more oil and cook the onions, garlic, peppers and broccoli for 3 minutes. Add the cashews and cook for 2 minutes.
Return the cooked chicken to the pan with the spring onions and cook for 3 minutes, stirring regularly, until the chicken is cooked through.
Pop the rice in the microwave for 2 minutes, until piping hot.
Divide the rice between two plates, top with the chicken curry and serve.
