Creamy Chicken And Dill Curry

Ingredients

  • 2 cup green beans (topped and tailed) 2 cup green beans (topped and tailed)
  • 1 lemon (juiced) 1 lemon (juiced)
  • 1 tsp Chef's Choice Himalayan Pink Rock Salt With Whole Black Pepper 1 teaspoon Chef's Choice Himalayan Pink Rock Salt With Whole Black Pepper
  • 1 pkt The Spice Tailor delicate korma curry 1 pkt The Spice Tailor delicate korma curry
  • 20g dill (thicker stalks removed and fronds roughly chopped) 20 grams dill (thicker stalks removed and fronds roughly chopped)
  • 1 tsp vegetable oil 1 teaspoon vegetable oil
  • 5-6 chicken thighs (skinned) 5 to 6 chicken thighs (skinned)
View Method Creamy Chicken And Dill Curry

Method

  1. 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.
  2. Add in both base and main sauces and bring to a boil. Add the chicken and return to a gentle simmer.
  3. 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.
  4. Add the green beans and dill and cook for a further 5 minutes or until the chicken and beans are both cooked through.
  5. Season lightly but a fair amount of freshly ground black pepper. Squeeze in lemon juice to taste and serve.
View Ingredients Creamy Chicken And Dill Curry
View Method Creamy Chicken And Dill Curry
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