Ingredients
- 4 tablespoons canola oil
- 3 brown onions, finey chopped
- 3kg raw chicken meat, diced
- 6 medium potatoes, diced
- 6 medium carrots, diced
- 1/3 cup curry powder mixture *
- 600mL reduced salt chicken stock
- 3 x 425g tins lite coconut milk
- 500g green beans, trimmed, chopped into small pieces
*Curry powder
- ½ cup garam masala
- ¼ cup ground cardamom
- ¼ cup ground coriander
- ¼ cup ground ginger
- ¼ cup ground cumin
- 2 tablespoons smoked paprika
- ¼ cup turmeric
Method
- Heat 2 tablespoons of the oil in 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 ¼ 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 (take care not to leave the heat too high, or the coconut milk may split)
- 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 5 minutes, add remaining curry powder mix, 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.
Notes
- If using cooked chicken, skip step 5 and add chicken with vegetables at step 6.
- Store leftover powder in container for future use.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 843kJ | 395kJ |
Protin | 18.6g | 8.7g |
Total fat | 9.5g | 4.4g |
Saturated fat | 3.8g | 1.7g |
Carbohydrate | 8.4g | 3.9g |
Sugars | 1.6g | 0.8g |
Dietary Fibre | 3.7g | 1.7g |
Sodium | 1.7mg | 50mg |