4 Chicken Breasts, cubed
1kg Brown Rice
2 medium Onions, sliced
2 tbsp Tomato Purée
50g Cashews
1.5 tsp Garam Masala
2 cloves Garlic, crushed
1tsp Chilli Powder
Juice ½ a Lemon
½ tsp Turmeric
1 tsp Salt
1 tbsp Natural Yogurt Fresh Coriander
200g Mushrooms, chopped
300ml water
1 tbsp Rapeseed Oil
Put your rice on to cook, see back of pack.
Put the onions, tomato purée, cashews, garam masala, garlic, chilli, lemon juice, turmeric, salt and yogurt into a food processor and blend.
Add 1 tbsp of rapeseed oil to a pan. Add in the mixture and cook for 2 minutes.
Add in the chicken and cook for about 1 minute, making sure it’s all nicely coated.
Add in the mushrooms and water. Bring to simmering point. Cover and cook for 10 minutes.
Add in the fresh coriander and serve.
