600 g Chicken meat (no bones)
2 tsp Garlic and ginger mix
2 tsp Green masala
1 tsp Red masala
1 ½ tsp Salt
½ tsp Turmeric
2 tsp Medium masala (curry powder)
1 tsp Cumin and coriander powder
3 medium Onions, chopped
3 tbsp Olive Pride Blend 2 Star anise
3 Cinnamon sticks
4 Cardamom pods
1 tin Tomatoes, chopped
5 Curry leaves
1 tin Butter beans (do not drain)
2 tbsp Fresh chopped coriander
Mix the chicken, garlic and ginger mix, green masala, red masala, salt, turmeric, medium masala and cumin and coriander powder together and set aside to marinade.
Fry the chopped onion in Olive Pride Blend till translucent.
Add the star anise, cinnamon, cardamom and cloves. Fry for 3 – 5 minutes.
Add the chicken and brown the meat.
Then add the chopped tomatoes and curry leaves.
Let it simmer closed on medium heat for an hour. Stir now and then – add water if you see the sauce gets too dry. Cook for another hour then add the beans with the water and simmer for another 20 minutes. Taste for seasoning.
Sprinkle with fresh coriander and serve with roti’s.