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Ingredients
Serves 4 500g cubes of chicken breasts, sliced into medium size cubes 200g cashew nuts 4 tbsp Turmeric Coconut Banana Chutney 1 red onion, finely chopped 1 1/2 red capsicum, sliced 4 tbsp garlic chives, chopped 2 tbsp ginger, chopped 50ml vegetable oil 250 ml coconut milk 2 tsp curry masala 2 tbsp lime juice 2 tsp cornflour 3 tbsp coriander, chopped
Serve
1 1/2 cups boiled brown rice
Instructions
- Combine the curry masala, chutney, lime juice, coconut milk and cornflour into a small jug and stir.
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Heat oil in a wok on a medium temperature—add garlic chives, ginger, red onion, capsicum and cashews - stir continuously and fry for 5-10 minutes.
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Add the chicken—cook through.
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Add sauce mixture and chopped coriander—simmer until sauce thickens.
- Serve with brown rice.
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