INGREDIENTS
- 2 tbs olive oil
- 6 chicken thigh fillets, chopped
- 2 onions, thinly sliced
- 3 garlic cloves, thinly sliced
- 5cm piece (25g) ginger, thinly sliced
- 1 1/2 tbs curry powder
- 2 long red chillies, thinly sliced
- 3 vine-ripened tomatoes, chopped
- 1 tbs white wine vinegar
- 400g can butter beans
- Coriander sprigs, lime wedges and basmati rice, to serve
This low-fat curry is baked in the oven and, while it’s quick to make and only uses a few ingredients, it’s really big on flavour, says Jamie.
METHOD
1. Preheat oven to 170°C.
2. Heat the oil in a large, shallow ovenproof pan over high heat. Add chicken, onion, garlic, ginger, curry powder and half the chillies. Cook, stirring occasionally, for 15 minutes or until well browned. Add tomato and stir to combine.
3. Place pan in the oven and roast for 20 minutes or until sauce is darkened and sticky.
4. Meanwhile, place the vinegar and the remaining chilli in a small bowl and set aside for 30 minutes to pickle.
5. Remove pan from oven. Reserving 1/3 cup (80ml) liquid, rinse and drain butter beans. Add beans and reserved liquid to curry and return to oven for a further 10 minutes or until reduced slightly.
6. Serve curry with rice, coriander, lime wedges and pickled chilli.