I’m no expert curry-maker or anything but after I instagram’d our dinner a few nights ago I’ve gotten quite a few requests for a recipe, so here goes…
- 4 Chicken breast fillets
- 2-3 cloves of Garlic (crushed)
- Thumb sized piece of fresh ginger or 1tsp dried
- 400g tin chopped tomatoes
- 400g tin Broad beans
- 4tbs natural yogurt or coconut milk
- 1 Onion finely chopped
- 1 red chili or chili flakes
- Vegetable Oil
- small bunch of fresh coriander – chopped (few sprigs to garnish)
- Sea salt
- 1 tsp cayenne pepper (add more depending on preference)
- 1 tbs smoked/sweet paprika
- 2 tsp Garam Masala
- 1 tsp cumin seeds/ ground
- 1 tsp coriander seeds/ground
- 1 bay leaf
- 1 stick cinnamon (optional)
- 1/2 tsp tumeric
Cut the chicken fillets into cubes. Peel garlic and ginger (Crush garlic and finely grate ginger). Peel and finely chop onion. Heat oil in a heavy based pan, add onion and fry, stiring constantly, on medium heat until translucent. Add garlic, ginger, spices and chili/ chili flakes (you may need another glug of oil, spices can burn very easily) keep stirring for a minute. Add chopped tomatoes + fill the tin with water and slosh that into the pan, cook on medium heat for 5min, don’t let it burn. Add butter beans and cook for a further 5min until some of the water evaporates. Add yogurt/coconut milk. Add the chicken, cover and cook for 15min on a gentle heat (the chicken will cook quickly). Add chopped coriander and serve.
I served my curry with a Tumeric and Saffron infused long grain rice.
*I’ve adapted my own way of making curry to accommodate my poor husbands taste buds (he’s not entirely used to the heat). So you can make it as spicy as you like. Also, things like butter beans and chicken are interchangeable so use what you have or change things up as you go.
Most importantly – Have Fun with it!