Satisfy your cravings for an Indian feast tonight! With generous portions mild chicken curry and butter-cashew rice, and all the sides of a traditional Indian meal, such as flatbreads and mango chutney, it’s a mouth-watering dinner that everyone will love.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 240°C/220°C fan-forced. In a medium saucepan, melt 1/2 the butter (30g for 2 people / 60g for 4 people) and a drizzle of olive oil over medium-high heat. Add the water and bring to the boil. Add the basmati rice and a good pinch of salt, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Meanwhile, thinly slice the cucumber into rounds. In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add the cucumber to the pickling liquid. Add just enough water to cover the cucumber and set aside. Finely slice the brown onion, mint and coriander. Finely grate the garlic. Trim the green beans. Roughly chop the tomato. Pick the curry leaves. Cut the chicken thigh into 2cm chunks.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans, until starting to soften, 2 minutes. Add the ginger paste, tomato and a splash of water. Cook, tossing, until the green beans are tender and the tomato has started to break down, 2-3 minutes. Season, transfer to a bowl and cover to keep warm.
Meanwhile, place the remaining butter (30g for 2 people / 60g for 4 people) and garlic in a small bowl. Season then mash together with a fork. Spread the garlic butter on both sides of each flatbread, then bake on a lined oven tray until warmed through, 5-10 minutes. In a small bowl, combine the Greek-style yoghurt and mint.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and chicken, tossing, until browned, 6-7 minutes. Add the curry leaves and mild curry paste and cook until fragrant, 1-2 minutes. Add the coconut milk and stir to combine. Simmer until slightly reduced, 4-5 minutes. Season.
Drain the pickled cucumber. Stir the roasted cashews and coriander through the rice. Divide the butter-cashew rice between bowls. Top with the chicken curry. Serve with the pickled cucumber, garlic flatbreads, mango chutney, tomato-ginger beans and mint yoghurt.