Chicken Curry

Ingredients
- 3 Tbsp peanut oil
- 1 onion, finely chopped
- 3 Tbsp chopped ginger
- 1 red chilli, thinly sliced
- 6 skinned boned chicken thighs, sliced 2cm across the grain of the meat
- 1 jar Select butter chicken simmer sauce
- 2 kumara, peeled, cut into 3 cm chunks
- 100 g green beans
- 270 ml coconut Milk
- 2 Tbsp chopped coriander, plus extra for serving
- lemon juice to taste
- 1 cup roasted cashews
- sliced cucumber for serving
- freshly cooked poppadoms for serving
- steamed rice for serving
Method
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1. Heat the oil over moderate heat, add the onion, ginger, chilli and chicken and fry gently for 10 minutes until the onion is soft.
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2. Add the butter chicken sauce, 250mls water and kumara, mix well, bring to the boil and simmer 15 to 20 minutes until the kumara is tender.
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3. Add beans, coconut cream and coriander, simmer 4 minutes. Taste and season with salt and lemon juice to taste.
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4. Serve on rice, sprinkled with cashews, extra coriander, cucumber and poppadoms on the side.