Chicken Curry

Ingredients

1 kg chicken thigh fillets, into 3cm pieces

200g fresh green beans, tipped

3 medium tomatoes, roughly chopped

1 brown onion, halved and thinly sliced

200 ml coconut milk

2 x garlic cloves, minced

2 tsp grated (or minced) ginger

1 tsp mustard seed

2 tsp ground cumin

1 tsp turmeric

1 tsp garam masala

1/2 tsp cayenne powder

1 & 1/2 tsp chilli flakes

1 cup chicken stock

Veggie oil for frying

Rice to serve

Directions

Prep all ingredients and place in separate bowls.
Firstly- garlic, ginger, turmeric, cumin, garam masala, cayenne, chilli flakes (and maybe some ground black pepper) in one bowl.
Secondly- peel, halve & slice onion, into a small bowl.
Thirdly, tip beans and set aside (I've got lots of bowls!).
Now to chop your tomatoes and set them in another bowl.
You've now got veggies and spices done so you can get onto chopping your chicken up.
In a large heavy based pot, heat a little oil, high heat, and brown chicken and set aside- 3 batches should do it.
Now to add your onion, fry for around 3 minutes.
Add the spice mix and fry for a further 2 to 3 minutes (stirring), you will smell all those wonderful aromas being released.
Now you can return the chicken, add chicken stock and tomatoes. Bring to the boil- reduce heat and simmer (lid on) for 30 minutes.
Remove lid, add coconut milk and simmer for a further 5 minutes (lid off). Because lid is off you will need to turn temp up.
Add beans and continue to simmer for a further 5 minutes (or until slightly softened).
Serve with boiled rice.
Serves around 6.
Good recipe, nice flavour- I did think a little sweetness could have added to the dish. Maybe a tsp of brown sugar?? Otherwise, really tender chicken, nice curry flavour and the beans added some good texture. Enjoy!

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