Ingredients
3 TBS groundnut oil
2 small onions, finely chopped
2cm fresh ginger minced
1 garlic clove minced
2 small green chilies, deseeded and finely chopped
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
400ml/13.5oz coconut milk
2 cups chicken broth
4 cardamon pods, bruised
1kg/2 pounds deboned and skinned chicken thighs, cut into bite-sized pieces
200g/.4 pounds fine green beans, halved
125g/.3 pounds cashew nuts
3 TBS sour cream
bunch of fresh coriander, chopped
Preparation
Heat the oil in wide saucepan and add onions, sprinkled with a little salt, cook until softened. Add ginger, garlic, chilies, turmeric, cumin and coriander, stir for 1 minutes.
Add coconut milk and stock to onion spice paste, stir well and then mix in cardamon and chicken pieces. Bring to boil, reduce heat and simmer for about 10 minutes. Check seasoning and add beans, cook for 5 minutes more. While you wait, toast cashew nuts. Just before you remove from the heat, add the nuts, sour cream and half of the coriander. Serve over rice topped with remaining coriander.
