Indian C urry Chicken

Indian Chicken Curry

Ingredients

800g boneless chicken thighs, skin removed

1 ripe tomato, cut into pieces

1/2 tsp salt

1/2 tsp ground black pepper

3 tbsp carotino oil

(A):

1 tbsp mustard seeds

1/4 tsp fenugreek

2 sprigs curry leaves (use leaves only)

100g Bombay onions, halved and sliced thinly

1 tbsp grated ginger

2 red chillies, seeded and sliced

2 green chillies, seeded and sliced

(B):

1 tbsp ground coriander (ketumbar) powder

3 tbsp paste

1 tbsp meat curry powder

1/2 tsp ground turmeric


200g long beans, cut into 4-5cm lengths

2 cups coconut milk

Seasoning:

1/2 tsp salt or to taste

1/4 tsp sugar or to taste

1 tsp chicken stock granules

Juice of 1 lime
Method
Marinate chicken with salt, ground black pepper and tomato. Set aside for an hour.

Heat oil in a pot, fry ingredients (A) until fragrant and onions are lightly browned.

Mix in ingredients (B) and continue to stir until well blended. Add chicken and coconut milk. Cook covered at a gentle boil for 25-30 minutes.

Take off the lid of the pot and put in the long beans. Continue to simmer until beans are just cooked. Add seasoning to taste and dish out to serve.