Chicken Curry

Ingredients

• 4 chicken thigh fillets cut into matchbox sized pieces
• Peanut oil
• 1 onion coarsely chopped
• 1 heaped tbsp minced garlic
• 1 tsp ground cardamom seeds
• 1 tsp cumin powder
• 1 heaped tsp ground turmeric
• 1 tsp ground tarragon
• 1 cup broccoli flowerettes
• 1 cup cauliflower flowerettes
• ½ green beans chopped into 5 cm lengths
• 400 can coconut milk

Method

1. Heat small quantity of oil in a wok
2. Add onion & garlic, saute until onion golden
3. Add spices & saute for about 1 minute
4. Add chicken & saute until brown
5. Add coconut milk, bring to boil, cover and simmer for 15 minutes
6. Add vegetables, cover and simmer for a further 15 minutes
7. Remove cover, increase heat & cook, stirring frequently,  until thickened
8. Serve with brown rice