It's the middle of winter… what could be more hearty of an evening than a lightly spiced, warming chicken curry? If you love a chicken tikka or a butered chicken, then you will love this. Made from scratch in no time.
40 Minutes. Sugar Free. Gluten Free.
400g skinless free range chicken thighs
1 medium brown onion
3 cloves garlic
1 tablespoon tomato paste
1 green chilli (optional)
1 tin crushed tomatoes
1/2 cup natural greek yoghurt
150g baby potatoes
100g green beans
2 sprigs of coriander
3/4 cup long grain rice
100g green beans
1/2 tablespoon garam masala
1/2 tablespoon ground cumin
1/2 tablespoon ground turmeric
1/2 tablespoon ground coriander
Using absorption method, cook rice. Place in saucepan with 1/5 cup of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot, remove from heat and set aside for a minimum of 15 minutes.
Prepare chicken & vegetables
Finely chop onion, peel and grate ginger and finely chop garlic. De-seed chilli and finely chop it (optional). Quarter baby potatoes into equally sized pieces. Chop chicken into bite size pieces. Top and tail the beans.
Heat enough olive oil to cover the base of a large pot with a lid over a medium heat. Add the onion, chilli, ginger and garlic. Cook until the onions begin to soften (2-3 minutes). Add spice mix and cook for 30 seconds; keep stirring to coat onions. Add the chicken and mix to coat well. Add potatoes, tomato paste, tinned tomatoes, season with salt, stir and cover. Reduce to a simmer and cook covered for 25 minutes. Checking and stir occasionally. With 8-10 minutes to go, add the beans. To finish, stir through yoghurt and remove from heat.
Place rice and stew on a plate and sprinkle with roughly chopped coriander.
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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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