16 Ingredients

1 tbsp vegetable oil

1.2kg Coles RSPCA Approved Chicken Thigh Fillets, trimmed, cut into 4cm pieces

1 brown onion, halved, thinly sliced 2 garlic cloves, crushed

2 tsp grated fresh ginger 2 tsp Coles Brand Ground Cumin

1 tsp mustard seeds 1 tsp ground turmeric

1 tsp Coles Brand Garam Masala 1/2 tsp chilli powder

400g can diced tomatoes 1 cup Massel Chicken Style Liquid Stock

200g green beans, halved 270ml can coconut milk

Steamed basmati rice, to serve Pappadams, to serve

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Step 1
Heat 1 tablespoon of the canvas
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. in a large saucepan over medium heat. Add one- quarter of the funk and chef, turning, for 3 mins or until smoothly browned. Transfer to a coliseum. Reprise, in 3 further batches, with the remaining canvas and funk. Add the onion to the visage and chef, shifting, for 5 mins or until veritably soft and smoothly golden. Stir in the garlic, gusto, cumin, mustard seeds, turmeric, garam masala and chilli greasepaint and chef, shifting, for 1 min.
Step 2
Stir in the tomato and stock. Add the funk and bring to a poach. Reduce heat to low and cook, covered, for 30 mins.
Step 3
Add beans and cook, uncovered, for 3 mins or until the beans are just tender. Stir in the coconut milk and heat through. Serve with basmati rice and pappadums.