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:
Put oil in a large pot, add cinnamon and cardamom until fragrant
Add turmeric, cumin, coriander, cook for 30s
Add onion, saute for 15-20 minutes over low heat until onion is soft and translucent
Add garlic and ginger, stir for one minute
Add jalapeño and chicken, stir
Add water to 2/3 height of mixture in pot, bring to a boil.
Turn to low heat, cook for 30 minutes.
In a separate pan, fry carrots and green beans for 5 minutes, drain off excess fat.
Add vegetables to chicken, cook for 30-45 minutes.
Add salt, yogurt and coconut milk, simmer for 10 minutes.