Please note this recipe is classified as AMBER.Â
Ingredients
- 4 tablespoons canola oil
- 3 brown onions, finely chopped
- 3kg chicken breast, diced
- 6 medium potatoes, diced
- 6 medium carrots, diced
- 500g green beans, trimmed, chopped into
small pieces - 1/3 cup curry powder*
- 600mL reduced salt chicken stock
- 3 x 400mL tins reduced fat coconut milk
*Curry Powder
- 1/2 cup garam masala
- 1/4 cup ground cardamom
- 1/4 cup ground coriander
- 1/4 cup ground ginger
- 1/4 cup ground cumin
- 2 tablespoons smoked paprika
- 1/4 cup turmeric
Method
- Heat 2 tablespoons of the oil in a large pot over medium heat. Add onion and cook,
stirring for 5 minutes or until soft and translucent. - Mix all the curry powder ingredients together in a small container. Add 1/4 cup of
powder to the pot, cook, stirring for 1-2 minutes. - Add chicken stock and coconut milk and slowly bring to the boil. Reduce immediately
to a low simmer. - Simmer on low for 15-20 minutes.
- In a separate large pot heat remaining oil, add chicken and cook until coloured.
Add potato and carrot, cook for 5 minutes. - Add remaining curry powder (making up to a total of 1/3 cup), cook, stirring, for 2 minutes.
- Add vegetable mix to sauce and simmer for 20-30 minutes or until thickened and
vegetables are soft but still hold their shape. Add beans in the last 5 minutes. - Serve with cooked rice.
Store remaining curry powder in a sealed container for future use!
