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Perfect Chicken Curry

  • 4servings
  • 15minutes

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Source: www.bestrecipes.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, P
MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons ghee or 1 large onion,

  2. 2 cups cubed 2 cups cubed 1 cup green beans, chopped into 2 1/2 cm 500 g chicken fillets, cubed into same size as

  3. 1 x 300 mL can coconut

  4. 8 curry

  5. 300 mL chicken stock or 1 teaspoon grated Coriander leaves, to taste, roughly Spice mix

  6. 8 cardamom

  7. 4 cloves

  8. 4 birdseye

  9. 1 teaspoon ginger, roughly

  10. 1 teaspoon black mustard

  11. 1 teaspoon cumin

  12. 1 teaspoon garam

  13. 1 teaspoon

Instructions Jump to Ingredients ↑

  1. Spice mix : Grind all ingredients in mortar and pestle or blender.

  2. Heat wok or large fry-pan until hot.

  3. Place ghee into pan and melt.

  4. Add spices to melted ghee and stir for one minute, being careful not to burn.

  5. Add onion and stir again for another minute.

  6. Add potato, pumpkin and beans and coat with spice mixture.

  7. Add coconut milk and stir thoroughly until mixture comes to the boil.

  8. Cover, reduce heat and simmer on low for 20 minutes or until vegetables are tender.

  9. Add chicken, curry leaves, grated nutmeg and chicken stock or water.

  10. Stir until mixture returns to the boil. Reduce heat and simmer on low for a further 10 minutes.

  11. Just before serving, add coriander leaves and stir.

  12. Serve with rice.

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