Ingredients
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2 tbs Olive oil
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6 pieces Chicken thigh filletschopped
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2 Onionsthinly sliced
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3 Garlic Clovesthinly sliced
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5cm piece (25g) Gingerthinly sliced
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1 1/2 tbs Curry Powder
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2 long Red chiliesthinly sliced
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3 Vine-ripened tomatoeschopped
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1 tbs White vinegar
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400g can Butter beans
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Coriander sprigs and lime wedgesto serve
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Basmati riceto serve
Directions
Steps
1
Done
|
Preheat oven to 170°C, heat the oil in a pan over high heat. |
2
Done
|
Add chicken, onion, garlic, ginger, curry powder and half the chilies. Stir occasionally, for 13-15 minutes or until well browned. Add tomato. |
3
Done
|
Place pan in the oven and roast for 20 minutes or until sauce is darkened and sticky. |
4
Done
|
Meanwhile, place the vinegar and the remaining chili in a small bowl and set aside for 25-30 minutes to pickle. |
5
Done
|
Remove pan from oven. Reserving 1/3 cup (80ml) liquid, rinse and drain butter beans. Add beans and reserved liquid to curry and return to oven for a further 10-15 minutes or until reduced slightly. |
6
Done
|
Serve curry with rice, coriander, lime wedges and pickled chili. |