Winner winner chicken curry for dinner! This warming chicken and mushroom curry serves 6-8 hungry people, so there’s plenty for a leftover lunch or to pop in the freezer for a quick meal.
2 tbsp extra virgin olive oil
6 garlic cloves, finely chopped
1 large onion, peeled and chopped
1 diced size cube of fresh ginger peeled and chopped
2 tsp ground cumin
4 tsp turmeric
4 tsp garam masala
2 tsp ground coriander
5 skinless chicken breasts or 8 thighs diced
500ml chicken or vegetable stock
400g chopped tomatoes
2 heaped tbsp tomato puree
1-2 tsp Himalayan pink or Celtic sea salt
1 tsp freshly ground black pepper
Juice 1 lemon
200g green beans
Large handful of fresh coriander to serve
Heat the olive oil in a large saucepan on a medium heat before adding the garlic, onion, ginger, cumin, turmeric, garam masala, coriander and stir. Sauté for 3-4 minutes until the onions start to soften.
Add the chicken and sauté for another 2-3 minutes until the chicken begins to brown, then add the stock, tomatoes, tomato puree, salt and pepper and stir.
Bring to the boil and then turn down to simmer and cook for 30 minutes.
After 30 minutes add the mushrooms, green beans, lemon juice and simmer for another 6-8 minutes.
Season to taste if required and serve top with fresh coriander.