Ingredients
- For the curry
- 700 g chicken thigh fillets, chopped
- 2 tbsp vegetable oil
- 300 g or 2 medium brown onions, finely chopped
- 1 cinnamon stick
- 270 ml coconut milkÂ
- 200 g green beans, halved
- For the spice paste
- 1 bunch loosely packed coriander leaves
- 150 g or 1 medium brown onion, chopped
- 5 fresh long green chillies, chopped
- 3 garlic cloves, coarsely chopped
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 2 cardamon pods
- To serveÂ
- Coriander leaves
- Saffron rice
Instructions
The spice paste
Put all ingredients into a blender or spice grinder and blend to a thick paste.Â
The curry
- Spoon the spice paste into a bowl and add the chicken. Toss to coat the chicken in the paste.Â
- Heat the oil in a large saucepan over a medium heat. Add the onion; cook, stirring, for 5 minutes or
until browned. - Add the chicken; cook, stirring for a further 5 minutes before adding the cinnamon stick and coconut milk. Reduce the heat to low and simmer, covered, for 10 minutes. Season to taste with sea salt and ground white pepper.
- Add beans and simmer, covered, for 3 minutes or until the beans are just cooked through.
- Scatter extra coriander leaves through the curry and serve with saffron rice.Â
