- Brown the chicken.
- Cook the curry sauce.
- Cook the rice
- Blend the curry sauce.
- Add the chicken to the curry sauce.
- Cook the green beans.
- Serve up and enjoy!
- If you don’t have a blender you can blend the sauce with a stick blender or food processor - you just want to make sure it’s silky smooth with no little bits of cashews.
- You need to make sure you soak your cashews for at least 15 minutes in boiling water or overnight in cold water. This it was makes the nice and creamy.
- Swap out the cashews and water for 400ml (1 tin) of coconut cream - note you won’t need to blend this, just add the coconut cream when you add the tinned tomatoes.
Meal prep guide - if you followed the meal prep guide you would have made the curry sauce.
This recipe serves four, if you’re cooking for two simply halve the recipe. To prevent food waste we reccomend making the full amount and freezing the leftovers for an easy dinner.