This is a delicious, creamy Indian Chicken Curry with crunchy green beans and cashews
served with brown Basmati rice.
1 tbsp vegetable oil
2 tbsp vegetable oil
1 tbsp butter or ghee
1 red onion, finely sliced
1 tbsp grated ginger
1 tbsp crushed garlic
1 tbsp Spice Fusion Hyderabad Curry blend
2 tsp turmeric powder
2 tsp cumin
500 g chicken thigh fillets, cut into bite size pieces
1 cup tomato passata
1½ cups thickened cream
¼ cup unsalted cashews, crushed
100g green beans, topped and tailed
Extra cashews to garnish
Salt & freshly cracked pepper
Heat oil and butter in saucepan then sauté onion until it’s softened, about 3 minutes.
Stir in garlic and ginger and cook for a couple of minutes, then add Hyderabad Curry,
turmeric and cumin before stirring in chicken pieces.
Cook for around 5 minutes or until chicken has changed colour.
Add tomato passata, cream, crushed cashews and salt and pepper to taste.
Cook for about 20 minutes, add beans and cook for another 5 minutes or until beans and
chicken are cooked through and sauce has thickened.
Serve with white or brown Basmati rice.
