- 1 1/2 tablespoons light olive oil
- 600g chicken thigh fillets, excess fat trimmed, quartered
- 20g butter
- 1 brown onion, cut into thick wedges
- 2cm-piece fresh ginger, peeled, shredded
- 2 garlic cloves, crushed
- 1 x 7cm cinnamon stick (see note)
- 2 teaspoons ground paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon chilli powder
- 185ml (3/4 cup) passata (tomato pasta sauce)
- 125ml (1/2 cup) Massel chicken style liquid stock
- 150g green round beans
- 2 tomatoes, coarsely chopped
- 80ml (1/3 cup) thickened cream
- 60ml (1/4 cup) Greek-style yoghurt
- 2 teaspoons cornflour
- 25g (1/4 cup) flaked almonds, toasted
- Natural yoghurt, extra, to serve
- Fresh coriander sprigs, to serve
- Saffron rice or steamed rice, to serve
- Step 1Heat a wok over high heat. Add 1 tablespoon of oil and heat until smoking. Add half the chicken. Stir-fry for 3-4 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
- Step 2Heat the remaining oil and butter in the wok. Add the onion, ginger and garlic. Cook, stirring, for 5 minutes or until onion softens. Add the cinnamon, paprika, ground coriander, cumin, garam masala and chilli powder, and cook, stirring, for 30 seconds or until aromatic. Add the chicken and toss to coat.
- Step 3Add the passata, stock, beans and tomato. Reduce heat to medium and simmer for 10 minutes or until chicken is cooked through.
- Step 4Combine the cream, yoghurt and cornflour in a small bowl. Add to the wok and simmer for 2 minutes or until the mixture thickens.
- Step 5Serve the curry with the almonds, extra yoghurt, fresh coriander and rice.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Cook’s tip: To toast the almonds, place in a frying pan over medium heat and stir for 3-4 minutes. If cinnamon sticks are unavailable, use 1 tsp ground cinnamon.
Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting onion and garlic. You can however use garlic greens. If these can’t be purchased cook the whole garlic clove in the oil being used for the meal then remove it before cooking your food in the garlic flavoured oil.
- Author: Alison Adams
- Image credit: Rob Palmer
- Publication: Australian Good Taste