Recipes

Chicken Curry

Serve for 6 persons.

Preparation time: 30 minutes

Cooking time: 50 minutes

The Ingredients

1 tbsp olive oil
1.2kg Chicken Thigh Fillets, trimmed, cut into 4cm pieces
1 brown onion, finely chopped
2 garlic cloves , crushed
2 tsp grated fresh ginger/dried
2 tsp ground cumin
1 tsp mustard seeds
1 tsp ground turmeric
1 tsp Garam Masala
1/2 tsp chilli powder
1 x 400g can diced tomatoes
1 cup chicken stock
200g frozen green beans or frozen peas, carrots, corn (to add more veg)
halved 270ml can coconut milk (optional)
Steamed basmati rice & coriander, 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. Stir in the garlic, ginger, cumin, mustard seeds, turmeric, garam masala and chilli powder and cook, stirring, for 1 min.
Stir in the tomatoes and stock and add the chicken and bring to a simmer.
Reduce heat to low and cook, covered, for 30 mins.
Add beans/peas, carrot, corn and cook, uncovered, for 3 mins or until just tender. Stir in the coconut milk if using and heat through.
Serve with basmati rice

Tips

Leftovers are perfect for lunch the next day!

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