1 tbsp vegetable oil
1.2kg Chicken Thigh Fillets, trimmed, cut into 4cm pieces
1 brown onion, halved, thinly sliced
2 tbsp Jacoub’s Curry Powder Mild OR Hot
2 garlic cloves, crushed
1 cup green and/or red bell pepper, sliced
400g can diced tomatoes
1 cup Jacoub’s Chicken Stock
200g green beans, halved
270ml can coconut milk
1. Heat 1 tsp 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 Jacoub’s Curry Powder and cook, stirring, for 1 min.
2. Stir in the tomato and Jacoub’s Chicken Stock. Add the chicken and bring to a simmer. Reduce heat to low and cook, covered, for 30 mins.
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.
7 minutes: Medium
10 minutes: Well Done
The secret to making a great curry is cooking out the onions until they are caramelised, not golden brown nor see-through: they must be really brown.