Ingredients
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For the Chicken:
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1 Tbsp Olive oil
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1 tsp Curry powder
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1 tsp Paprika
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½ tsp Turmeric
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1kg Skinless, boneless chicken thights, trimmed and diced
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Extra olive oil for frying
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For the curry
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3 Tbsp Olive oil
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3 Cardamom pods
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½ Cinnamon stick
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2 dried Chillies
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1 sprig Fresh curry leaves
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1 piece Lemongrass, bruised
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1 Large onion, finely chopped
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1 tsp Each crushed garlic and ginger
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1 Tbsp Curry powder
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½ tsp Turmeric
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1 tsp Paprika
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300 ml Light coconut milk
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Salt to taste
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2 Carrots, peeled, quartered and sliced
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200g Green beans, topped and tailed and cut in half
Directions
Steps
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1
Done
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For the chicken, place the olive oil and spices in a bowl with the chicken and mix well. Heat a frying pan over high heat, add olive oil and sear the chicken in batches. Set aside. |
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2
Done
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For the curry, heat oil in a saucepan over moderate heat, add cardamom pods, cinnamon stick, chillies, curry leaves and lemongrass and stir-fry for 1 minute. |
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3
Done
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Add the onion and fry until golden then add the garlic, ginger, curry powder and spices and stir-fry for 1 minute. Add the chicken and coconut milk. Mix well and season with salt. |
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4
Done
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Cover and simmer over low heat for 30 minutes, stirring occasionally. |
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5
Done
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Add the carrots and green beans, mix well, cover and cook for 10 minutes. |
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6
Done
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Serve with steamed brown basmati rice. |
