Chicken & runner bean curry
2 large onions sliced
2 chopped tomatoes
1 tsp chopped garlic
2 tsp grated ginger
500g diced chicken
200g runner beans chopped
Freshly chopped coriander (optional)
2tsp ground coriander
1tsp chilli powder (if you want it a bit hotter)
2 tsp garam masala
1 or 2 Kashmiri chillies
A stick of cinnamon
1 tej pata bay leaf
4 cardamom pods
2 tsp kasuri methi
Heat some oil and lightly fry the whole spices.
Add the garlic & ginger and cook out the rawness (doesn’t take long).
Add the sliced onions with some salt and cook until soft and transclucent. Continue to cook until a golden brown.
Add all the other spices with a splash of water and stir.
Now add the tomatoes.
Then cover on a low heat until the onions absorb and release the oil.
Add chicken and mix it through, then cover and cook on a medium heat for 10 mins. The chicken will release its own moisture.
Add the runner beans.
Give it another stir and turn the heat down to low/medium.
Add water until the mixture is covered. Put the lid back on and simmer slowly for about 40 mins or until chicken is cooked through.
Add the kasuri methi and cook for a further 5 mins.
Add the coriander
Serve with rice or bread.