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Chicken and bean Madras curry

Chicken and bean Madras curry
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Chicken and bean Madras curry

Ingredients

  • 1½ cups (300g) basmati rice
  • 1 tablespoon peanut oil
  • 1 large onion, thinly sliced
  • 750g lean chicken thigh fillets, thinly sliced
  • ¼ cup (75g) madras curry paste
  • 250g green beans, trimmed
  • ½ cup (125ml) chicken stock
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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. Meanwhile, 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 bowls with rice.
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