Sri Lankan chicken green bean curry with mustard pickles

SERVINGS

PREP TIME

20 mins

ASSEMBLY TIME

5 mins

INGREDIENTS

1 cup basmati rice

1 tablespoon olive oil, plus 1 tablespoon extra

1 brown onion, finely chopped

½ bunch coriander, stems finely chopped and leaves picked

4 garlic cloves, finely chopped

5cm piece ginger, finely chopped

12 curry leaves

1 tablespoon cumin seeds

1 tablespoon curry powder

400g Coconut milk

500g chicken thigh, cut into bite-sized

400g green beans, topped and tailed

2 tablespoons fish sauce

1 tablespoon brown sugar

1 Cup thick Greek yoghurt

1/3 cup mustard pickles

1 lime, quartered

METHOD

1. Bring a medium saucepan of water to the boil. Boil rice for 8-10 minutes or until just cooked. Drain and keep warm.

2. Heat one tablespoon oil in a large frying pan over medium-high heat. Cook onion for 3-4 minutes or until soft and translucent. Add coriander stems, garlic, ginger, curry leaves, cumin seeds, and curry powder. Cook for one minute or until fragrant. Add coconut milk and ½ cup water and to bring to a simmer.

3. Add chicken and cook for 4-5 minutes or until just cooked. Add beans for the last two minutes of cooking. Season with fish sauce and brown sugar.

4. Stir together mustard pickles and yoghurt.

5. Divide curry and rice between serving bowls. Serve with a dollop of mustard pickle yoghurt, coriander leaves and lime.

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