Chicken curry

Chicken curry

Ingredients (6 servings):

  • 1 tablespoon vegetable oil
  • 1.2kg Chicken Fillets, trimmed, cut into 4cm pieces
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons ground Cumin
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon Garam Masala
  • ½ teaspoon chilli powder
  • 400g can diced tomatoes
  • 1 cup chicken stock
  • 200g green beans, halved
  • 270ml can coconut milk
  • Steamed basmati rice, to serve



  1. 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.
  2. Transfer to a bowl. Repeat, in 3 more batches, with the remaining oil and chicken.
  3. Add the onion to the pan and cook, stirring, for 5 mins or until very soft and lightly golden.
  4. Stir in the garlic, ginger, cumin, mustard seeds, turmeric, garam masala and chilli powder and cook, stirring, for 1 min.
  5. Stir in the tomato and stock.
  6. Add the chicken and bring to a simmer. Reduce heat to low and cook, covered, for 30 mins.
  7. Add beans and cook, uncovered, for 3 mins or until the beans are just tender.
  8. Stir in the coconut milk and heat through.
  9. Serve with basmati rice.
Print Friendly, PDF & Email

More articles

Leave a Reply