Ingredients:
3 teaspoons corn flour
1 tbsp water
1 tbsp oil
1 onion
2 cloves garlic
1 teaspoon curry powder
600 gm chicken thigh fillets, diced
300 gm green beans cut into 4 cm lengths
1 tin diced tomatoes
3 tablespoons crunchy peanut butter
1 teaspoon stock powder
1 tbsp soy sauce
1 tbsp sweet chilli sauce
200 ml (half a can) coconut cream
Pinch sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Pepper to taste
Method:
Mix corn flour and water together in a small
bowl. Stand aside.
Heat oil and cook onion, garlic and curry
powder for 5 minutes. Add chicken and cook a further
5 minutes to brown the chicken.
Add beans, tomatoes, peanut butter, stock
powder, sauces, coconut cream, sugar and remaining spices.
Gently return to the boil and simmer for 30 minutes.
Remove from the stove and stir in the corn
flour/water mixture. Return to the heat and stir
constantly for 5 minutes until gravy is thickened. Serve
immediately.
Serves 4
Notes:
This meal produces a
lovely thick gravy, ideal for dipping bread into.
Food Facts:
Cumin is a flowering plant that produces a
compact, tiny fruit that holds one seed. the ground seed is mainly
used in Indian and Mexican cuisine but also is used in the Middle
East, North Africa and parts of Asia. It has a slightly
bitter-sweet taste. Cumin aids digestive problems so it is good to
eat at the same time as beans. It is said to relieve diarrhoea,
nausea and morning sickness.
Ground coriander is a spice made from the seed of the Cilantro
plant which is an annual herb. The seeds can be dry roasted and
ground. Coriander is one of the main ingredients in Indian curry
powder. Fresh coriander leaves can also be eaten but they have a
very different taste to the seeds. Both coriander seeds and leaves
were used in medieval times to disguise the taste and smell of
rotten food.
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