I love a good curry. There is something deeply weird and satisfying about eating food that makes your whole body break into a sweat. Now I realize that not all curries do that, but in my experience the ones that do are usually the best. So in the spirit of spring and with the abundance of fresh beans and peas, I set about to create a curry suited to the ingredients and the season. What I came up with was a tomato based curry mellowed with a little coconut milk and fortified with ginger and red chillies.
What you need:
- 1 whole chicken breast cut into pieces
- 1 can coconut milk
- 1-2 tbsp red chilli paste (this depends on how much you want to sweat)
- 2 tbsp tomato paste
- 1 cup fresh shelled peas
- 1 cup of fresh cut green beans
- 1-2 green onions rough chopped
- 2-3 cloves of garlic smashed
- 1 thumb sized piece of ginger grated
- A little olive oil
- 1-2 cups chicken stock (if needed)
- 1/2 cup chopped cilantro
- salt and pepper to taste
How it’s done:
- In a little olive oil sauté the garlic, onions, and the ginger until the onions become translucent.
- Add the chicken and brown.
- Add the chilli and tomato pastes and cook for a minute or so, stirring well.
- Once you really begin to smell the aroma of the chillies, add the coconut milk and simmer.
- After about 10 mins. add the peas and beans. Top up with the stock only if needed (if you don’t have enough liquid.)
- Simmer for another 10 min or so until the chicken and the vegetables have cooked through.
- Season with salt and pepper, top with the cilantro and serve over your favourite rice.