Name: Chicken and bean madras curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup (300g) basmati rice; 1 tablespoon peanut oil; 1 large onion, thinly sliced; 750 gram lean chicken thigh fillets, thinly sliced; 1/4 cup (75g) madras curry paste; 250 gram green beans, trimmed; 1/2 cup (125ml) chicken stock

Chicken and bean madras curry

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

Ingredients

1 1/2 cup (300g) basmati rice

1 tablespoon peanut oil

1 large onion, thinly sliced

750 gram lean chicken thigh fillets, thinly sliced

1/4 cup (75g) madras curry paste

250 gram green beans, trimmed

1/2 cup (125ml) chicken stock

Method

1.Cook basmati rice in a large saucepan of boiling, salted water according to packet directions. Drain and return to pan. Cover and keep warm.

2.Heat oil in a wok or large frying pan and stir-fry onion for 5 minutes, until soft and golden. Add chicken and continue to stir-fry for 5 minutes, until chicken is golden.

3.Add curry paste and stir-fry for another minute. Stir in beans and stock and simmer on low heat for 8 minutes, until sauce thickens slightly and chicken is cooked through. Serve in bowl with rice.

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Ingredients

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