Chicken Curry

• 1 tsp oil
• 1 None large onion, finely chopped
• 4 cloves garlic, crushed
• 1 (1/2 inch) piece fresh ginger, peeled and grated
• 1 tbsp garam masala
• 2 tsp coriander seeds
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 14 oz chicken breast, diced
• 3 None tomatoes, finely chopped
• 2 cups chicken stock
• 5 oz green beans, trimmed and halved
• 1 cup low-fat yogurt
• None None steamed basmati rice, to serve

1. Heat the oil in a large saucepan on high. Saute onion, garlic and ginger for 2-3 mins, until onion is tender.
2. Add garam masala, coriander seeds, cumin and turmeric. Cook, stirring, for 1 min, until aromatic.
3. Add chicken, tomatoes and stock. Bring to a boil. Reduce heat to low and simmer for 20 mins.
4. Add the beans. Simmer for 5 mins, until tender. Remove from heat. Stir in the yogurt. Serve with steamed basmati rice.

oil, onion, garlic, fresh ginger, garam masala, coriander seeds, ground cumin, ground turmeric, chicken, tomatoes, chicken stock, green beans, lowfat yogurt, basmati rice

Taken from recipes-plus.com/api/v2.0/recipes/23310 (may not work)