Chicken and Mung Bean Curry
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.
- 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
- Soak the mung beans for 4 hours, in some cold water. Rinse well, drain the water and set aside.
- Heat the vegetable oil in a pot and add the cinnamon and bay leaf. Fry until fragrant. Be careful not to let it burn.
- Add the onion and fry until golden brown.
- Add the ginger garlic paste and fry for 1 minute or until the raw smell disappears.
- 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.
- 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.
- 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.
- 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.
- Add salt, only if required.
- Nut Free
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