Ingredients
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2 tablespoons peanut oil
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1 large chicken, jointed
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3 garlic cloves, crushed
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1 fresh green chile, chopped
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1/2 teaspoon ground turmeric
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1/2 teaspoon cumin seed
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1/2 teaspoon coriander seed
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4 cardamom pods
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300 ml chicken stock
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2 (400 ml) cans coconut milk
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2 tablespoons coconut cream
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1 bunch basil leaves
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1/2 cup green beans, blanched
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2 onions, finely chopped
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3 green tomatoes, roughly chopped
Instructions
- Heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside.
- Add the onion and garlic to the pan and fry for 5-8 minutes until soft. Tip in the tomatoes and chilli and cook for a few minutes more.
- Using a pestle and mortar, pound the turmeric, cumin seeds, coriander seeds and cardamom pods to a fine powder. Add to the pan along with the chicken pieces. Add the stock and coconut milk and bring to a gentle boil.
- Season well, cover and simmer for 1 hour.
- To serve: stir in the coconut cream. Grind the basil to a rough paste using a pestle and mortar, and swirl this into the pan. Add the green beans and serve with bowls of steamed rice.