← Nouns Cooking · Indian

Ingredients

• 2 tbsp Coconut oil
• 5 cm piece cinnamon stick
• 4 green cardamom pods
• 4 Cloves
• 1 tsp black peppercorns, lightly crushed
• 2 sprigs Curry leaves
• 1 Onion, thinly sliced
• 3 cm piece Ginger, cut into thin matchsticks
• 4 cloves Garlic, thinly sliced
• 3 Green chilli, slit lengthways
• 700 g bone-in chicken pieces, skinless (or 500 g boneless thighs)
• 2 medium potatoes, cut into 3 cm cubes
• 1 Carrot, cut into chunks
• 1 tsp salt, or to taste
• 400 ml coconut milk, divided
• 300 ml Water
• 75 g Green beans, cut into 3 cm pieces
• ½ tsp ground black pepper
• 1 tsp White vinegar (optional)

Method

1. Heat the coconut oil in a wide pot over medium heat. Add the cinnamon, cardamom, cloves and crushed peppercorns and stir for 30 seconds, then add half the curry leaves.
2. Add the onion, ginger, garlic and green chillies and cook gently for 6–8 min until soft and translucent but not browned.
3. Add the chicken and stir for 3–4 min until it turns opaque, then add the potatoes, carrot and salt.
4. Mix half the coconut milk with the water, pour it in and bring to a simmer. Cover and cook gently for 20 min, then add the beans and cook for 5 min more, until the chicken is cooked through (75°C / 165°F) and the potatoes are tender.
5. Turn the heat to low, stir in the rest of the coconut milk and the ground pepper and warm for 2 min without boiling. Add the vinegar if using, scatter over the remaining curry leaves and serve with appam, idiyappam or crusty bread.

Tips

• Keep the heat low once the second lot of coconut milk goes in, or it may split and turn grainy.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen BBC Good Food