• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 800g boneless chicken thighs, skin removed
  • 1 ripe tomato, cut into pieces
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 3 tbsp carotino oil
  • (A):
  • 1 tbsp mustard seeds
  • 1/4 tsp fenugreek
  • 2 sprigs curry leaves (use leaves only)
  • 100g Bombay onions, halved and sliced thinly
  • 1 tbsp grated ginger
  • 2 red chillies, seeded and sliced
  • 2 green chillies, seeded and sliced
  • (B):
  • 1 tbsp ground coriander ({ketumbar}) powder
  • 3 tbsp paste
  • 1 tbsp meat curry powder
  • 1/2 tsp ground turmeric
  • 200g long beans, cut into 4-5cm lengths
  • 2 cups coconut milk
  • Seasoning:
  • 1/2 tsp salt or to taste
  • 1/4 tsp sugar or to taste
  • 1 tsp chicken stock granules
  • Juice of 1 lime

Instructions

  1. Marinate chicken with salt, ground black pepper and tomato. Set aside for an hour.
  2. Heat oil in a pot, fry ingredients (A) until fragrant and onions are lightly browned.
  3. Mix in ingredients (B) and continue to stir until well blended. Add chicken and coconut milk. Cook covered at a gentle boil for 25-30 minutes.
  4. Take off the lid of the pot and put in the long beans. Continue to simmer until beans are just cooked. Add seasoning to taste and dish out to serve.

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