This recipe comes from my sister-in-law, as prepared and cooked by delightful daughters – eldest one when she was at home, now the baton resides with beloved baby girl. This is our Saturday night treat. A light style aromatic curry – good for those who thrive on flavour not heat.
All up it takes about an hour from start to finish.
Check out the power point for pictures of the process (PP done for GCSE Speaking & Listening presentation – you might find the facts slide interesting!)
4 pieces of chicken breast (skinless)
100g Fine green beans
3-4 Boiled potatoes
2 Garlic cloves
Knob of ginger (small)
200ml Coconut milk / cream
½ Chicken stock cube
1 tsp of the following: Cayenne Pepper; Ground Coriander; Cumin; Paprika; Turmeric – mixed in 100 mls of warm water
1. Peel and chop potatoes – cook until tender but not falling apart
2. Top and tail beans – cook until tender
3. Mix spices and stock cube together in water, leave til later
4. Chop ginger, garlic and onion – fry till golden brown
5. Chop chicken – add to cooked ginger-garlic-onion mix. Saute until chicken is lightly browned all over – not too long as you want the chicken to be tender
6. Add mixed spices to pan, stir in, leave simmering slightly for 2 minutes
7. Add cooked and drained potatoes and beans to mix – stir through
8. Add coconut milk – possibly a smidgen bit more water to help the consistency of the mixture. Stir through thoroughly, leave to simmer for 15-20 minutes, stirring occasionally
9. Cook rice in your normal way, while curry is doing its simmering thing
Serve curry over rice. Serves 4 adults.