Ghee Chicken Curry And Steamed Jasmine Beans
Recipe rating
4.54 out of 5 based on 1628 reviews
Description
Delicious Ghee Chicken Curry And Steamed Jasmine Beans using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 30 min. Enjoy!
Raw Ingredients
Curry Leaves Makrut Lime Leaves Tsp Ground Turmeric Cumin Seeds Garam Masala Star Anise Cinnamon Stick Cardamom Pods Fenugreek Seeds Tsp Chilli Flakes Amchoor Powder Root Ginger Cloves Ground Almonds Ghee Oil Skinless Boneless Chicken Thighs Pieces Boiling Water Tomato Puree Ripe Tomatoes Spinach Sea Salt Ground Pepper Tin Chickpeas Cashew Nuts Parsley Stalks Beans Coconut Oil Sri Lankan Curry Powder Masala Tsp Ground Cinnamon Pinch Chilli Flakes Cherry Tomatoes Coconut Coconut Lime Juice Banana Shallot Sea Salt Ground Pepper Coriander Leaves Tbsp Almonds
Ingredients With Quantity
- 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
Directions
- Pre heat a large skillet over a high heat, add the coconut oil and kadhai or sauerkraut and fry, stirring occasionally, until softened.
- 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.
- Stir in the boiling water, tomato puree, tomatoes and spinach and cook over a low heat for 15 minutes.
- Stir in the
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