Recipe for Amys Indian Chicken Curry

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Yield:

Ingredients:

Amount	Ingredient
800 gm	boneless chicken thighs, skin removed
1 x	ripe tomato, cut into pieces
1/2 tsp	salt
1/2 tsp	ground black pepper
3 tbl	carotino oil
	----------------- Part (A): ----------------
1 tbl	mustard seeds
1/4 tsp	fenugreek
2 x	sprg curry leaves (use leaves only)
100 gm	Bombay onions, halved and sliced thinly
1 tbl	grated ginger
2 x	red chillies, seeded and sliced
2 x	green chilliesseeded and sliced
	----------------- Part (B): ----------------
1 tbl	ground coriander (ketumbar) powder
3 tbl	paste
1 tbl	meat curry powder
1/2 tsp	ground turmeric
200 gm	long beans, cut into 4-5cm lengths
2 cup	coconut milk
	Seasoning
1/2 tsp	salt or to taste
1/4 tsp	sugar or to taste
1 tsp	chicken stock granules

Instructions:

Instructions: Marinate chicken with salt, ground black pepper and tomato. Set aside for an hour.

Heat oil in a pot, fry ingredients (A) until fragrant and onions are lightly browned.

Mix in ingredients (B) and continue to stir until well blended. Add chicken and coconut milk. Cook covered at a gentle boil for 25-30 minutes.

Take off the lid of the pot and put in the long beans. Continue to simmer until beans are just cooked. Add seasoning to taste and dish out to serve.

Amys Indian Chicken Curry uses freshly ground spices to bring out that home-made curry taste.

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