Curry Chicken

Name: Curry Chicken
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 kg Chicken thigh fillet, into 3cm pieces; 200 grams Green beans, tipped; 3 medium tomatoes, roughly chopped; 1 Brown onion, peeled- halved & thinly sliced; 2 clove Garlic, minced; 2 tsp Minced ginger; 2 tsp Ground cumin; 1 tsp Garam masala; 1 tsp Turmeric; 1/2 tsp Cayenne pepper; 1/2 tsp Cracked black pepper; 1 tsp Mustard seed; 1 1/2 tsp Chilli flakes; 1 cup Chicken stock; 200 ml Coconut milk; 1 Oil for frying; 1 Rice to serve (boiled)

ChrisO505 @cook_2774571

Ettalong, Australia

Nice easy curry, good textures- really warms the cockles of your heart. Enjoy!

ChrisO505 @cook_2774571

Ettalong, Australia

Nice easy curry, good textures- really warms the cockles of your heart. Enjoy!

Saved

Ingredients

1 hour

6 servings

1 kgChicken thigh fillet, into 3cm pieces
200 gramsGreen beans, tipped
3 mediumtomatoes, roughly chopped
1Brown onion, peeled- halved & thinly sliced
2 cloveGarlic, minced
2 tspMinced ginger
2 tspGround cumin
1 tspGaram masala
1 tspTurmeric
1/2 tspCayenne pepper
1/2 tspCracked black pepper
1 tspMustard seed
1 1/2 tspChilli flakes
1 cupChicken stock
200 mlCoconut milk
1Oil for frying
1Rice to serve (boiled)

Saved

Steps

1 hour

1

Prep spices- garlic, ginger, turmeric, garam masala, cumin, cayenne, chilli flakes, mustard seed into a small bowl.
2

Now prep veggies. Tomatoes into a bowl, beans into a separate bowl and onions into another.
3

Chop chicken.
In a large heavy based pot, heat a little oil, high heat, and brown chicken and set aside- 3 batches should do it.
4

Now to add your onion, fry for around 3 minutes.
5

Add the spice mix and fry for a further 2 to 3 minutes (stirring), you will smell all those wonderful aromas being released. Now you can return the chicken, add chicken stock and tomatoes. Bring to the boil- reduce heat and simmer (lid on) for 30 minutes.
6

Remove lid, add coconut milk and simmer for a further 5 minutes (lid off). Because lid is off you will need to turn temp up.
7

Add beans and continue to simmer for a further 5 minutes (or until slightly softened).
Serve with boiled rice.
8

Serves around 6.
Good recipe, nice flavour- I did think a little sweetness could have added to the dish. Maybe a tsp of brown sugar?? Otherwise, really tender chicken, nice curry flavour and the beans added some good texture. Enjoy!