- 10 g Butter
- 400 g Chicken Breast Fillets In Bite-Sized Pieces
- 500 ml Curry Sauce
- 3 tbsp Concentrated Tomato Paste
- 4 Carrots In Thin Slices (Approximately 200g)
- tsp Coarse Salt
- 50 g Cashew Nuts
- Finely Chopped Raw Broccoli
- 240 g Brown Rice (Boiled)
- 400 g Steamed Broccoli
Heat the butter until golden in a thick-bottomed pan and brown the chicken pieces for approximately 2 minutes - occasionally stirring.
Remove the meat. Put the curry sauce and tomato paste in the pan and stir well.
Return the meat to the pan with the carrots and salt. Bring to the boil and cook, covered, for approximately 3 minutes. Taste.
Put the cashew nuts into a cold pan and heat them on a high heat for approximately 3 minutes, stirring frequently.
Turn down the heat and cook until the nuts are golden - occasionally stir.
Serve the chicken dish with a sprinkle of roasted cashew nuts and chopped broccoli along with rice and steamed broccoli.