Chicken curry

Method:

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.

Transfer to a bowl. Repeat, in 3 more batches, with the remaining oil and chicken.

Add the onion to the pan and cook, stirring, for 5 mins or until very soft and lightly golden.

Stir in the garlic, ginger, cumin, mustard seeds, turmeric, garam masala and chilli powder and cook, stirring, for 1 min.

Stir in the tomato and stock.

Add the chicken and bring to a simmer. Reduce heat to low and cook, covered, for 30 mins.

Add beans and cook, uncovered, for 3 mins or until the beans are just tender.

Stir in the coconut milk and heat through.

Serve with basmati rice.