Sri Lankan chicken green bean curry with mustard pickles
SERVINGS
4
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.
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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