100g cooked green beans, trimmed and halved
1 tbsp cooking oil
600g diced chicken
1 large onion, finely chopped
1 clove garlic, peeled, finely sliced and chopped
1 cm fresh ginger finely sliced and chopped
2 small red chillis, finely sliced
2 tsp garam masala
1 tsp ground turmeric
1 tin coconut milk
1 tbsp tomato ketchup
1 tbsp mango chutney
2 tbsp soy sauce
Fresh corriander, finely chopped
1 lime, juiced
Saute the chopped onion on a high heat for 3 minutes until it has colour and starts to brown.
Add the chopped garlic, ginger and chilli, keep stirring for 1 minute then add the turmeric and garam masala to the mix.
Add the coconut milk, and the diced chicken and stir the whole mixture until it starts to simmer.
Add the tomato ketchup, mango chutney and soy sauce and further simmer for 5 minutes. Using a fork and sharp knife, slice one of the pieces of chicken to check it is cooked through and has no pink bits inside.
Add in the cooked green beans to warm for a further 2 minutes.
Before serving, add the chopped corriander and lime juice and give a quick stir.
Serve with boiled rice.