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Chicken, Carrot & Green Bean Curry

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Ingredients

For the Chicken:
1 Tbsp Olive oil
1 tsp Curry powder
1 tsp Paprika
½ tsp Turmeric
1kg Skinless, boneless chicken thights, trimmed and diced
Extra olive oil for frying
For the curry
3 Tbsp Olive oil
3 Cardamom pods
½ Cinnamon stick
2 dried Chillies
1 sprig Fresh curry leaves
1 piece Lemongrass, bruised
1 Large onion, finely chopped
1 tsp Each crushed garlic and ginger
1 Tbsp Curry powder
½ tsp Turmeric
1 tsp Paprika
300 ml Light coconut milk
Salt to taste
2 Carrots, peeled, quartered and sliced
200g Green beans, topped and tailed and cut in half

Chicken, Carrot & Green Bean Curry

  • Medium

Ingredients

  • For the Chicken:

  • For the curry

Directions

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Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

Cover and simmer over low heat for 30 minutes, stirring occasionally.

5
Done

Add the carrots and green beans, mix well, cover and cook for 10 minutes.

6
Done

Serve with steamed brown basmati rice.

The Cafe

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Korean Beef Stew
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Korean Beef Stew
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Lamb Burger with Danny’s Pita Bread