Chicken Curry

• 150 g chicken thigh, cut into bite-sized pieces, fat trimmed off and skin removed
• 2 tablespoons olive oil
• Half teaspoon cumin seeds
• 1 small onion, finely chopped
• 1 garlic clove, minced
• Half teaspoon grated ginger
• 1 small tomato, finely chopped
• 1 cup chopped green beans
• 1 potato or Half sweet potato
• One quarter teaspoon turmeric powder
• Half teaspoon ground coriander
• Half teaspoon ground cumin
• Half teaspoon garam masala
• Half teaspoon chilli powder
• Half cup Greek yoghurt
• Salt to taste
• 1 cup water
• 1 tablespoon chopped coriander

1. Heat oil in a saucepan. Add cumin seeds and let them pop.
2. Add onion, garlic, and ginger. Sauté until golden.
3. Add potato or sweet potato and green beans. Cook until tender but not too soft as it will continue to cook further with the chicken.
4. Stir in tomato and cook until soft. Add in Greek yoghurt. Add all spices and salt.
5. Reduce heat. Add chicken and cook for about 5 minutes.
6. Pour in water, cover, and simmer for 15 to 20 minutes or until chicken is cooked through and the curry thickens slightly.
7. Sprinkle with coriander and serve with basmati rice.

This recipe can be served with Half cup cooked basmati rice OR 2 wholewheat rotis or wraps (individual).