Ghee Chicken Curry And Steamed Jasmine Beans

Ghee Chicken Curry And Steamed Jasmine Beans

A practical Ghee Chicken Curry And Steamed Jasmine Beans recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.

Total time: 30 minutes

Ingredients

• 12 Fresh Curry Leaves
• 2 Fresh Makrut Lime Leaves
• 1/2 Tsp Ground Turmeric
• 1 Tsp Cumin Seeds
• 1 Tsp Garam Masala
• 1 Star Anise
• 1/2 Cinnamon Stick
• 3 Cardamom Pods, Lightly Crushed
• 1 Tsp Fenugreek Seeds
• 1 Tsp Dried Chilli Flakes
• 2 Tsp Amchoor Powder
• 15G/ 1/2Oz Fresh Root Ginger, Finely Grated
• 3 Garlic Cloves, Crushed
• 60G/2 1/4Oz Ground Almonds
• 1 Tbsp Ghee (Or Coconut Oil)
• 200G/7Oz Skinless, Boneless Chicken Thighs, Cut Into Bite-Size Pieces
• 400Ml/7Fl Oz Boiling Water
• 2 Tbsp Tomato Puree
• 250G/9Oz Ripe Tomatoes, Roughly Chopped
• 160G/5 3/4Oz Spinach, Roughly Chopped
• Sea Salt And Freshly Ground Black Pepper
• 1 X 400G Tin Chickpeas, Drained And Rinsed
• 30G/1Oz Cashew Nuts
• 60G/2 1/4Oz Fresh Flat-Leaf Parsley, Finely Chopped, Stalks Reserved And Roughly Chopped
• 160G/5 3/4Oz Green Beans
• 1 Tbsp Coconut Oil
• 2 Tsp Sri Lankan Curry Powder (Or Garam Masala)
• 1/2 Tsp Ground Cinnamon
• Pinch Dried Chilli Flakes
• 200G/7Oz Cherry Tomatoes, Roughly Chopped
• 60G/2 1/4Oz Freshly Grated Coconut (Or Dry Desiccated Coconut)
• 1 Lime, Zest Finely Grated And Juice
• 1 Banana Shallot, Thinly Sliced
• Sea Salt And Freshly Ground Black Pepper
• 15G/ 1/2Oz Fresh Coriander Leaves
• 1 Tbsp Flaked Almonds

Method

1. Pre heat a large skillet over a high heat, add the coconut oil and kadhai or sauerkraut and fry, stirring occasionally, until softened.
2. Add the curry leaves, curry powder, cumin seeds, garam masala, anise, cinnamon, cardamom, fenugreek, chilli flakes, amchoor powder, ginger, cloves, ground almonds and ghee and fry, stirring, for 2 minutes.
3. Stir in the boiling water, tomato puree, tomatoes and spinach and cook over a low heat for 15 minutes.
4. Stir in the

Trending Recipes