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No-Fuss Fridays: Tikka Masala, Cashews & Sweet Potato

No-Fuss Fridays: Tikka Masala, Cashews & Sweet Potato
Whether you love Tikka Masala or you've never tried it in your life, you're in for a treat. Today's No-Fuss recipe is sure to knock the socks off of anyone who takes a bite.


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Tikka Masala, Cashews & Sweet Potato

Preparation: 5 minutes
Cooking: 45 minutes
Serves: 4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Indian Tikka Masala

500g chicken fillet, cubed 2.5cm x 2.5cm

2 tsp oil

1 onion, diced

1 chilli, diced

3/4 cup (165 mL) orange juice

1 red capsicum, sliced

½  cup (81 g) red kidney beans, cooked

½ cup (57 g) roasted cashew nuts

1 sweet potato (~18cm length), skin-on

A sprig of coriander as garnish (optional)



 Cooking method:

1.    Heat oil in a saucepan on medium heat. Sauté onion and chilli until fragrant. Add spice paste and chicken, mix well.

2.    Add orange juice, cover and simmer for 30-40 minutes on low heat, until tender.

3.    Add red capsicum and kidney beans. Cook for 1 minute. Stir in cashew nuts and set aside.

4.    Bake or microwave the sweet potato until soft.

5.    To serve, slice the sweet potato in half lengthwise and spoon curry on top. Garnish with coriander.














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