Recipe Of the Month: February 2011

Masala Coconut & Almond Chicken with Fine Green Beans

The Recipe of the Month for February was given to me by Andy Bushell, a Loughbrough Uni student who helps us out in the warehouse from time to time. Overhearing that he was going to cook a curry from scratch I threw him a couple of Pot Shots of the Masala Blend for Meat and told him to use them instead.

Needless to say he was impressed with the results and told me try it for myself....

This coconut infused dish is a perfect example of how creative you can be with Spice Fusions Masala Blends. Serve with noodles or rice for a Thai inspired meal.

Ingredients (Serves 2)
1 Tablespoon cooking oil
250g Diced boneless chicken
1 Medium onion diced
1 x 20g Pot Shot Masala Blend for Meat
150ml Coconut milk
150ml Chicken or vegetable stock
100g Fine green beans
Flaked almonds to garnish

Method
1. In a frying pan or wok heat the oil and brown the chicken.

2. Add the onion and continue cooking until it becomes soft.

3. Add the Masala Blend, mix throughly with the chicken and onions and allow to cook for 2 -3 minutes on a medium heat.

4. Add the coconut milk and stock, cover and cook for on a gentle heat for a 10 minutes, stirring occasionally.

5. Add the fine green beans and cook for a further 5 minutes. At this point add a little water if you require more sauce.
6. Garnish with the flaked alomnds and serve with Indian bread, rice or noodles.

Cooking tip: For a lighter flavoured, lighter spiced dish try using the Masala Blend for Vegetables instead.