Creamy Chicken And Dill Curry
Preparation time is 5minutes
Cook time is 40minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
4
- 2 cup green beans (topped and tailed)
- 1 lemon (juiced)
- 1teaspoons Chef's Choice Himalayan Pink Rock Salt With Whole Black Pepper
- 1packets The Spice Tailor delicate korma curry
- 20grams dill (thicker stalks removed and fronds roughly chopped)
- 1teaspoons vegetable oil
- 5-6 chicken thighs (skinned)
Nutrition per serving
2140kJ
Protein
56.5grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Heat the oil in a medium sized saucepan. Add spices from the whole spice sachet and stir-fry for 20 seconds or until they puff up.
Step 2 of 5
Add in both base and main sauces and bring to a boil. Add the chicken and return to a gentle simmer.
Step 3 of 5
Cover and cook for 20 minutes (35 minutes if the bone is in), giving the pot the occasional stir and adding a splash of water if the pot is drying out.
Step 4 of 5
Add the green beans and dill and cook for a further 5 minutes or until the chicken and beans are both cooked through.
Step 5 of 5
Season lightly but a fair amount of freshly ground black pepper. Squeeze in lemon juice to taste and serve.
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