Chicken Coconut Curry

2 onions, finely chopped
3 garlic cloves, minced
1 green chili, de-seeded and chopped
1 tablespoon curry powder
1 teaspoon fresh ginger, grated
1/4 cup ground almonds

2 tablespoons butter
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander

400ml/16oz coconut milk
1 1/4 cup vegetable stock
4 chicken breasts, cut into to bite-sized peices
1 1/2 cups green beans, trimmed and cut in halves

2 tablespoons peanuts, shelled

Serves 4
In a small bowl, combine onions, garlic, chili, curry powder, ginger and ground almonds. Mix and set aside.

In a large pan, melt the butter over medium heat. Add cardamom, cinnamon, cumin and coriander. Cook for one minute while stirring. Add the onion mixture and fry for 2-3 minutes while stirring. Add coconut milk, chicken and vegetable stock and let simmer, without a lid for about 45 minutes. A few minutes before the end of the cooking time add the green beans. Season with salt and stir in shelled peanuts. Serve with rice.

© Anja's Food 4 Thought. Recipe from