Chicken and bean Madras curry

By Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 30 minutes

From the May 2006 issue of Australian Table magazine. Subscribe here.

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

METHOD

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

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 chicken is golden.

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 rice.