Chicken and Bean Madras Curry Ingredients: 1½ cups (300g) basmati rice 1 tablespoon peanut oil 1 large onion, thinly sliced 750g lean chicken thigh fillets, thinly sliced 2 tablespoons YIAH Madras Curry 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 stirfry onion for 5 minutes, until soft and golden. Add chicken and continue to stirfry for 5 minutes, until chicken is golden. Add YIAH Madras Curry and stirfry 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.
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