MURRAY’S CHICKEN CURRY

(63)
Time 55 min
Difficulty Easy
Serves 4
Dinner Ideas

Ingredients:

Tegel Fresh Chicken Skinless Thighs
  • 2 tablespoons oil
  • 1 medium onion, diced
  • 1 clove garlic, finely chopped
  • 1 teaspoon crushed fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon cumin seed
  • 1 teaspoon coriander seed
  • ½ teaspoon turmeric 
  • 6 Tegel Fresh Chicken Skinless Thighs or 4 Tegel Fresh Chicken Skinless Breast, diced
  • 8-10 baby potatoes, cut into bite sized pieces
  • 500ml chicken stock
  • ¼ cup tomato sauce
  • 1 tablespoon cornflour + 2 tablespoons water
  • 150g green beans, cut into bite sized lengths
  • Fresh coriander and white rice to serve

Method:

1. Heat the oil in a large heavy based saucepan or deep frying pan and sauté the onion, garlic and ginger for 2 minutes until softened and fragrant. Add the spices and cook a further 2 minutes stirring until combined. Add the diced chicken and potatoes and toss well to combine.

2. Add the stock and sauce and simmer for 30-40 minutes until the potatoes are tender and chicken cooked. Combine the cornflour and water and stir into the curry simmer 1 minute then add the green beans and cook until tender and bright green.

3. Serve over white rice with fresh coriander to garnish.

Tips for MURRAY’S CHICKEN CURRY:

Preparation

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