- 8 mini pappadums
- 300g (1 1/2 cups) Basmati rice
- 1 tablespoon olive oil
- 1 brown onion, coarsely chopped
- 65g (1/4 cup) Patak's Tikka Masala curry paste
- 12 fresh curry leaves
- 1 x 400ml can coconut cream
- 6 (about 660g) chicken thigh fillets, cut into 4cm pieces
- 200g green beans, topped, cut into 5cm lengths
- 2 tomatoes, coarsely chopped
- Fresh coriander leaves, to serve
- Natural yoghurt, to serve
- Step 1Place half the pappadums on a microwave-safe plate lined with non-stick baking paper. Cook, turning once, on high/800watts/100%, for 1-2 minutes or until puffed and golden. Repeat with remaining pappadums.
- Step 2Place the rice in a microwave-safe bowl. Add enough water to cover the rice by 2cm. Cover with a lid or 2 layers of plastic wrap. Place in microwave on a sheet of non-stick baking paper. Cook, covered, on High/800watts/100% for 5 minutes. Cook, covered, on Medium/ 500watts/50% for a further 7 minutes. Set aside, covered, for 5-10 minutes.
- Step 3Meanwhile, place oil and onion in a 3L (12-cup) capacity microwave-safe bowl. Cook, uncovered, on High/800watts/100% for 3 minutes. Add the curry paste and curry leaves, and cook, uncovered, on high/800watts/100% for 30 seconds.
- Step 4Add the coconut cream and chicken to the onion mixture and stir until well combined. Cook, uncovered, stirring once, on Medium/500watts/50% for 10 minutes.
- Step 5Stir in the beans and tomato. Cook, uncovered, on medium/500watts/50% for 5 minutes or until beans are bright green and tender crisp and chicken is cooked through. Cover and set aside for 5 minutes.
- Step 6Use a fork to separate rice grains. Divide the rice and curry among serving bowls. Top with coriander and serve with yoghurt and pappadums.
- Low carb
- Low sugar
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: John Paul Urizar
- Publication: Australian Good Taste