Curry Chicken

• 1 kg Chicken thigh fillet, into 3cm pieces
• 200 grams Green beans, tipped
• 3 medium tomatoes, roughly chopped
• 1 Brown onion, peeled- halved & thinly sliced
• 2 clove Garlic, minced
• 2 tsp Minced ginger
• 2 tsp Ground cumin
• 1 tsp Garam masala
• 1 tsp Turmeric
• 1/2 tsp Cayenne pepper
• 1/2 tsp Cracked black pepper
• 1 tsp Mustard seed
• 1 1/2 tsp Chilli flakes
• 1 cup Chicken stock
• 200 ml Coconut milk
• 1 Oil for frying
• 1 Rice to serve (boiled)

1. Prep spices- garlic, ginger, turmeric, garam masala, cumin, cayenne, chilli flakes, mustard seed into a small bowl.
2. Now prep veggies.
3. Tomatoes into a bowl, beans into a separate bowl and onions into another.
4. Chop chicken.
5. In a large heavy based pot, heat a little oil, high heat, and brown chicken and set aside- 3 batches should do it.
6. Now to add your onion, fry for around 3 minutes.
7. Add the spice mix and fry for a further 2 to 3 minutes (stirring), you will smell all those wonderful aromas being released.
8. Now you can return the chicken, add chicken stock and tomatoes.
9. Bring to the boil- reduce heat and simmer (lid on) for 30 minutes.
10. Remove lid, add coconut milk and simmer for a further 5 minutes (lid off).
11. Because lid is off you will need to turn temp up.
12. Add beans and continue to simmer for a further 5 minutes (or until slightly softened).
13. Serve with boiled rice.
14. Serves around 6.
15. Good recipe, nice flavour- I did think a little sweetness could have added to the dish.
16. Maybe a tsp of brown sugar??
17. Otherwise, really tender chicken, nice curry flavour and the beans added some good texture.
18. Enjoy!

chicken thigh fillet, green beans, tomatoes, brown onion, clove garlic, ginger, ground cumin, garam masala, turmeric, cayenne pepper, pepper, chilli flakes, chicken stock, coconut milk, rice

Taken from cookpad.com/us/recipes/481311-curry-chicken (may not work)