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
- Marinate chicken with salt, ground black pepper and tomato. Set aside for an hour.
- Heat oil in a pot, fry ingredients (A) until fragrant and onions are lightly browned.
- 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.
- 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.
