Chicken and bean madras

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Asian; Indian; Modern Australian

Serves: 4

Type: Family; Budget; Easy; Curry

Tools

Kitchen friendly view

Photography: Richard Mortimer

By Suzanne Gibbs

Ingredients

1½ cups (300g) basmati rice
1 tablespoon peanut oil
1 large onion, thinly sliced
750g lean chicken thigh fillets, thinly sliced
¼ cup (75g) madras curry paste
250g green beans, trimmed
½ cup (125ml) chicken stock
steamed rice, to serve
$2.75 per serve

Preparation method

1. Cook basmati rice in a large saucepan of boiling, salted water according to packet directions. Drain and return to pan. Cover and keep warm.

2. Meanwhile, heat oil in a wok or large frying pan and stir-fry onion for 5 minutes, until soft and golden. Add chicken and continue to stir-fry for 5 minutes, until golden.

3. Add curry paste and stir-fry for another minute. Stir in beans and stock and simmer on low heat for 8 minutes, until sauce thickens slightly and chicken is cooked through. Serve in bowls with steamed rice.

Tip: Aromatic basmati rice has a lower GI rating than jasmine rice and is great with curries. Take care not to overcook it, which increase the GI rating. The grains should be separate and just tender to the bite.

To cut chicken thigh fillets into even-sized strips, cut away any visible fat then slice lengthways with the grain.

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