Recipe Instructions:
Ingredients
1 tbsp vegetable oil
600g chicken thigh fillets, trimmed cut into 4cm pieces
450g jar Patak’s Simmer Sauce Cashew & Coconut
1kg packet frozen Birds Eye Snap Frozen Spring Greens Mix (broccoli, peas and green beans)
110g (2/3 cup) roasted salted cashews, chopped
1 long fresh red chilli, thinly sliced
Methods
Step 1
Heat the oil in a large saucepan over medium-high heat. Cook half the chicken for 5 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken.
Step 2
Return all the chicken to the pan. Pour in the simmer sauce. Add 60ml (1/4 cup water) to the emptied jar, shake then pour into the pan (see note). Bring to the boil over high heat then reduce heat to medium-low and cook, covered, for 15 minutes, adding the frozen vegetables during the last 3 minutes of cooking, or until the chicken is cooked through and vegetables are bright green and tender crisp.
Step 3
Season the curry then scatter over the cashew and sliced chilli to serve.
