A fragrant Indian curry using Fry’s Vegetarian Chicken Style Strips.
1 x packet Fry’s Vegetarian Chicken Style Strips
½ x Onion, diced
1 tsp x Ginger, crushed
1 tsp x Garlic, crushed
1 tsp x Coriander powder
1 tsp x Tumeric powder
150 g x Tomato puree
250 g x Fresh cream
100 g x Cashew nuts (plus extra for garnish)
1 tsp x Salt
2 tsp x Lemon juice
½ cup x Coriander, chopped
In a pan, add a little oil and sauté onion, ginger and garlic. Add Fry’s Chicken-Style Strips and sauté for 4 mins. Add the ground coriander, ground turmeric and stir fry for about 1 minute over a low heat.
Blend cashew nuts with 1 tsp water into a paste. Add tomato puree, fresh cream and cashew nut paste and allow to simmer for 10 mins.
Remove from heat, add lemon juice and salt to taste. Mix well.
Sprinkle cashews and chopped coriander before serving on top of a bed of Basmati rice.
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