Chicken Curry
Ingredients
- 1 tbsp vegetable oil
- 1.2kg Chicken Thigh Fillets, trimmed, cut into 4cm pieces
- 1 brown onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 2 tsp grated fresh ginger
- 2 tsp Ground Cumin
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 1 tsp Garam Masala
- 1/2 tsp chilli powder
- 400g can diced tomatoes
- 1 cup Chicken Style Liquid Stock
- 200g green beans, halved
- 270ml can coconut milk
- Steamed basmati rice, to serve
- Pappadams, to serve
Method
- Heat 1 teaspoon of the oil in a large saucepan over medium heat. Add one-quarter of the chicken and cook, turning, for 3 mins or until lightly browned. Transfer to a bowl. Repeat, in 3 more batches, with the remaining oil and chicken.
- Add the onion to the pan and cook, stirring, for 5 mins or until very soft and lightly golden. Stir in the garlic, ginger, cumin, mustard seeds, turmeric, garam masala, and chilli powder and cook, stirring, for 1 min.
- Stir in the tomato and stock. Add the chicken and bring to a simmer. Reduce heat to low and cook, covered, for 30 mins.
- Add beans and cook, uncovered, for 3 mins or until the beans are just tender. Stir in the coconut milk and heat through. Serve with basmati rice and pappadums.