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

Method:

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.