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Chicken and bean madras
Photography: Richard Mortimer

Chicken and bean madras

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Asian, Indian, Modern Australian
Cooking time: Less than 30 minutes
Special options: Low cost / value
Course: Lunch, Main
Favourite flavours: Chicken, Curry, Easy recipes, Saucy, Spicy

Chicken and bean madras
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

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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User comments
this meal is a great dish which my family enjoy very much, well done
It was a quick meal to make and it tasted fine.
Seems an interesting recope though as dont use curry paste will have to tweak it a bit. Suggest putting chopped cilantro to add to the taste.

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