Chicken and Mung Bean Curry
Tips
You can garnish the curry with some fresh coriander if you have some.
This dish was cooked at high altitude so the cooking time and amount of liquid used could vary.
If you prefer a spicier curry you can add a little more curry powder or some green chilli to the dish.
Serve with rice and a tomato and cucumber sambal.
A spicy chicken and dal dish where you get a healthy dose of fibre together with your favourite protein. A comforting dish that warms the soul.
Feeds
6Person
Preparation time
85Min.
difficult
Ingredients
- 64 g or 1/2 cup mung beans
- 500 ml water, for soaking
- 30 ml or 2 tbsp vegetable oil
- 1 cinnamon stick
- 2 bay leaves
- 1 medium onion, finely chopped
- 15 ml or 2 tsp ginger and garlic paste
- 15 ml or 1 tbsp Rajah Hot Curry Powder
- 2.5 ml or 1/2 tsp turmeric
- 50 g or 4 tbsp tomato paste
- 15 ml or 2 tsp Knorrox Garlic and Onion flavour Stock Powder
- 600 ml or 2 1/2 cups water
- 4 chicken thighs
- 128 g or 1 cup frozen mixed vegetables
- 2.5 ml or 1/2 tsp salt, only if required
Preparation method
whatsfordinner Menu Planner
Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.