Chicken curry

Chicken curry

Ingredients (6 servings)

1 tablespoon vegetable oil

1.2kg Chicken Fillets, trimmed, cut into 4cm pieces

1 brown onion, halved, thinly sliced

2 garlic cloves, crushed

2 teaspoons grated fresh ginger

2 teaspoons ground Cumin

1 teaspoon mustard seeds

1 teaspoon ground turmeric

1 teaspoon Garam Masala

½ teaspoon chilli powder

400g can diced tomatoes

1 cup chicken stock

200g green beans, halved

270ml can coconut milk

Steamed basmati rice, 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.

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