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Chicken and Mung Bean Curry

Chicken and Mung Bean Curry 
  • 6 People
  • 85 min.
  • difficult 
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. 

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. 

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
Cooking Method

  1. Soak the mung beans for 4 hours, in some cold water. Rinse well, drain the water and set aside.

  2. Heat the vegetable oil in a pot and add the cinnamon and bay leaf. Fry until fragrant. Be careful not to let it burn.

  3. Add the onion and fry until golden brown.

  4. Add the ginger garlic paste and fry for 1 minute or until the raw smell disappears.

  5. Add the Rajah Hot Curry Powder and turmeric together with the tomato paste and cook for 2 minutes. Add a few drops of water to prevent it from burning.

  6. Add the Knorrox Garlic and Onion flavour Stock Powder to the pot together with the mung beans. Cook for a minute to allow the flavours to infuse.

  7. Add one cup of water and bring to a boil. Turn the heat down and allow to simmer for 20 minutes on a low heat.

  8. Add the chicken, frozen veggies and the remaining 1 ½ cups water and cook for a further 50 minutes until the mung beans are soft and tender but not mushy. You can add a little more water if the curry is too dry.

  9. Add salt, only if required.

  • Nut Free
  • Dairy Free
  • Gluten Free

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