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Chicken curry
Chicken curry
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Experience the perfect balance of flavors with this versatile chicken curry, combining spicy mustard seeds and aromatic garam masala. Simmered in a rich tomato-coconut sauce, this recipe is easy and yields plenty for freezing or creative leftovers like curried hand pies.
Ingredients:
  • 18.40 gm 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
  • 5.00 gm Brand Ground Cumin
  • 1 tsp mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp Brand Garam Masala
  • 1/2 tsp chilli powder
  • 400g can diced tomatoes
  • 255.00 gm Chicken Style Liquid Stock
  • 200g green beans, halved
  • 270ml can coconut milk
  • Steamed basmati rice, to serve
  • Pappadams, to serve
Instructions:
  • In a large saucepan over medium heat, heat 1 teaspoon of oil. Cook one-quarter of the chicken for 3 minutes until lightly browned, then transfer to a bowl. Repeat with the remaining oil and chicken in 3 more batches. Add onion to the pan and cook for 5 minutes until very soft and lightly golden. Stir in garlic, ginger, cumin, mustard seeds, turmeric, garam masala, and chili powder, and cook for 1 minute.
  • Combine the tomato and stock in the pot, then introduce the chicken and bring everything to a gentle simmer. Cover and let it cook on low heat for 30 minutes.
  • Cook beans uncovered for 3 minutes until just tender. Stir in coconut milk and heat through. Serve with basmati rice and pappadums.

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