Courtney Roulston's Chicken Tikka Masala Rice with Crispy Coconut Cashews

Courtney Roulston’s Chicken Tikka Masala Rice with Crispy Coconut Cashews

30 mins


3 tablespoons extra virgin olive oil

½ cup unsalted raw cashews

16 fresh curry leaves

2 tablespoons raw shaved coconut

280g skinless chicken thighs, roughly diced

1 brown onion, sliced

2 tablespoons Patak’s Tikka Masala paste (happy to change pastes to any)

2 long red chillies, split lengthways

1 large yellow capsicum, sliced into strips

2 cups green beans, trimmed, sliced into 8cm lengths

4 cups day-old steamed basmati rice (can use 2 x 250g Coles microwave pouch)

1 lime to serve

This recipe calls for

Patak’s Tikka Masala Paste 283g

Patak’s Tikka Masala Paste is a medium…

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Step 1. Heat the oil in a wok over a medium heat. Add the cashews and cook for 2 minutes or until starting to turn golden. Add in the coconut and cook until golden, then scatter in the curry leaves and cook for 20-30 seconds, or until crisp. Remove everything with a slotted spoon and place on a plate lined with paper towel to drain.

Step 2. Keep the same oil in the wok and place back onto a medium heat. Add in the onion and cook for 2-3 minutes or until nearly golden in colour. Add in the chicken and a pinch of salt to season. Cook, stirring occasionally for 5 minutes, or until the chicken is cooked through.

Step 3. Add in the tikka masala paste and cook until fragrant before adding in the chillies, capsicum and green beans. Stir-fry for 2 minutes to cook the vegetables then add in the rice and toss for a further 2-3 minutes to warm everything through and coat the rice in the curry paste.

Step 4. Divide the rice amongst serving bowls and scatter with the crispy cashew mixture and serve with lime wedges on the side.



Recipe by – Courtney Roulston