Tamar's Chicken Curry

• • 1/4 cup oil

  • 2 cinnamon sticks

  • 4 cardamom pods, smashed

  • 1 1/2 tsp turmeric

  • 1 1/2 tsp ground coriander

  • 3 medium onions, finely chopped

  • 6 cloves of garlic, chopped

  • 4 tablespoons fresh ginger

  • 1 kg chicken thighs cut into bite sized pieces

  • 1 jalapeño

  • 200g green beans, cut into bite sized pieces

  • 4 medium carrots, peeled and sliced into 1/8 inch rounds

  • 1/2 tsp salt

  • 100ml yogurt

  • 160ml coconut milk

Method:

• 1. Put oil in a large pot, add cinnamon and cardamom until fragrant

  2. Add turmeric, cumin, coriander, cook for 30s

  3. Add onion, saute for 15-20 minutes over low heat until onion is soft and translucent

  4. Add garlic and ginger, stir for one minute

  5. Add jalapeño and chicken, stir

  6. Add water to 2/3 height of mixture in pot, bring to a boil.

  7. Turn to low heat, cook for 30 minutes.

  8. In a separate pan, fry carrots and green beans for 5 minutes, drain off excess fat.

  9. Add vegetables to chicken, cook for 30-45 minutes.

  10. Add salt, yogurt and coconut milk, simmer for 10 minutes.