A creamy curry with tender-crisp beans and fresh fragrant coriander.
For this curry, green beans are combined with new potatoes cooked in their skins. The (organic) drumsticks and chicken wings can also be partly or fully replaced with chopped chicken breast or boneless chicken thighs.
Trim the ends off the green beans. Scrub the potatoes clean and cut them into wedges.
Season the chicken wings and drumsticks with salt and pepper. Heat a splash of olive oil in a large casserole dish or heavy-based pan and brown the chicken all over. (If using chicken breast or thigh pieces instead, brown them in the same way.) Remove the chicken from the pan.
Add the chopped onion to the same pan and fry over a medium heat for a few minutes until softened. Add the chilli and garlic and cook briefly. Stir in the curry powder, cumin, turmeric, ground coriander and mustard seeds, and cook for another couple of minutes to release the flavours.
Return the chicken to the pan and gently mix everything together. Add the potatoes, then pour in the chicken stock and bring to the boil. Reduce the heat and leave the curry to simmer gently for about 30 minutes.
Meanwhile, finely chop the tougher coriander stalks and set the leaves aside.
After 30 minutes, add the green beans and chopped coriander stalks. Cook for a further 7 minutes, or until the beans are tender but still have a bit of bite.
Stir in the coconut milk and heat through gently. Season to taste with salt.
Scatter over the fresh coriander leaves and serve with naan and/or rice.
