Amy’s Indian Chicken Curry


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


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


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


1/2 tsp salt or to taste
1/4 tsp sugar or to taste
1 tsp chicken stock granules
Juice of 1 lime


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.

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