10-Min Malaysian Chicken and Cashew Curry

Nutrition per serve

Ingredients

• 300g free-range chicken tenderloins
• 1pcs lime
• 1pcs tomato
• 150g peas
• 60g satay sauce
• 10g Malaysian mild curry powder
• 200ml coconut milk
• 250g microwave jasmine rice
• 50g baby spinach leaves
• 1bunch coriander
• 40g roasted cashews
• 2g chilli flakes
• 1pcs neutral-flavoured oil

Method

1. Step 1 — Brown chicken
   Heat a drizzle of oil in a medium deep frypan over medium-high heat. Add the chicken, season with salt and cook for 2 mins each side or until golden (the chicken won't be cooked through).
2. Step 2 — Simmer curry
   Meanwhile, cut the lime into wedges. Coarsely chop the tomato. Add the tomato, peas, satay sauce, Malaysian curry powder, coconut milk and 2 tbs water to the chicken and stir to combine. Cover and cook for 3-4 mins until the chicken is just cooked through.
3. Step 3 — Heat rice
   While the curry is cooking, massage the packet of rice to loosen and tear a 2cm opening for the steam to escape. Heat in the microwave for 90 secs or until heated through.
4. Step 4 — Get ready to serve
   Stir the spinach into the curry to slightly wilt. Taste, then season with salt and pepper. Divide the rice and curry among bowls. Tear the coriander leaves over the curry and scatter with the cashews and a pinch of chilli flakes* (or omit the chilli if you prefer). Serve with the lime wedges.
5. Step 5 — ...
   You're all done in 10 minutes! Now it's time to enjoy your meal.
6. Step 6 — ...
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Allergens

Peanut, Soy, Cashew