Chicken Curry

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The ingredient of Chicken Curry

• 1 tablespoon vegetable oil
• 1 2kg coles rspca approved chicken thigh fillets trimmed cut into 4cm pieces
• 1 brown onion halved thinly sliced
• 2 garlic cloves crushed
• 2 teaspoons grated fresh ginger
• 2 teaspoons coles brand ground cumin
• 1 teaspoon mustard seeds
• 1 teaspoon ground turmeric
• 1 teaspoon coles brand garam masala
• 1 2 teaspoon chilli powder
• 400g can diced tomatoes
• 1 cup chicken stock
• 200g green beans halved
• 270ml can coconut milk
• steamed basmati rice to serve
• pappadams to serve

The Instruction of chicken curry

• 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 and pappadums

Nutritions of Chicken Curry

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