INGREDIENTS
1 tablespoon vegetable oil
1.2kg Coles RSPCA Approved Chicken Thigh Fillets, trimmed, cut into 4cm pieces
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
2 teaspoons grated fresh ginger
2 teaspoons Coles Brand Ground Cumin
1 teaspoon mustard seeds
1 teaspoon ground turmeric
1 teaspoon Coles Brand Garam Masala
1/2 teaspoon chilli powder
400g can diced tomatoes
1 cup chicken stock
200g green beans, halved
270ml can coconut milk
Steamed basmati rice, to serve
Pappadams, to serve
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METHOD
Step 1 Heat 1 teaspoon of the oil in a large saucepan over medium heat. Add one-quarter of the chicken and cook, turning, for 3 mins or until lightly browned. Transfer to a bowl. Repeat, in 3 more batches, with the remaining oil and chicken. Add the onion to the pan and cook, stirring, for 5 mins or until very soft and lightly golden. Stir in the garlic, ginger, cumin, mustard seeds, turmeric, garam masala and chilli powder and cook, stirring, for 1 min.
Step 2 Stir in the tomato and stock. Add the chicken and bring to a simmer. Reduce heat to low and cook, covered, for 30 mins.
Step 3 Add beans and cook, uncovered, for 3 mins or until the beans are just tender. Stir in the coconut milk and heat through. Serve with basmati rice and pappadums.
