A traditional chicken curry infused with Indian herbs and spices. This curry incorporates freshly steamed double beans in a tomato based masala gravy.


  • 1 whole chicken, chopped into pieces, rinsed and drained thoroughly
  • 1 1/2 ¬†onions (1/2 grated and 1 sliced)
  • Oil
  • 1 bayleaf
  • 1 cinnamon stick
  • 1 aniseed
  • 2 sprigs curry leaves
  • 4 mint leaves
  • 2 green chillies
  • 1 dried chili
  • 5 teaspoons of curry powder
  • 2 teaspoons chilli powder
  • 1 teaspoon mixed cumin and coriander powder
  • 1/4 teaspoon turmeric powder
  • 3 teaspoons mixed ginger and garlic paste
  • 1 tomato, grated
  • Salt to taste
  • 2 potatoes, peeled and cut into pieces.
  • 1 can of butter beans
  • Chopped coriander


  1.  Place a pot on the stove top on a medium heat setting.
  2. Add enough oil to cover the base of the pot.
  3. Stir in the sliced onion, bayleaf, cinnamon stick, aniseed, 1 sprig of curry leaf, 2 leaves of chopped mint, and green chillies.
  4. Allow the onions to simmer until it has turned a translucent color.
  5. Combine together the the curry powder, chilli powder, turmeric powder, cumin and coriander powder into the onion mixture.
  6. Add in the ginger and garlic paste.
  7. Stir in the chicken pieces and mix well to ensure an even distribution of spices.
  8. Add salt to taste.
  9. Allow the chicken to simmer for 5 minutes until the chicken has fried through and spices have become well blended with the oil to form a semi gravy.
  10. Add in the grated tomato, onion, sprig of curry leaf, mint leaves and dried chopped chili.
  11. Mix well.
  12. Allow the mixture to simmer for 4 minutes.
  13. Add in the potatoes.
  14. A little water can be added if the curry tends to hold at the base of the pot.
  15. Simmer the curry until the potatoes are almost cooked through.
  16. Stir in the steamed double beans and cook until the potatoes are soft.
  17. In a separate pot stir in 1/2 teaspoon of curry powder, 1/4 of a teaspoon of chili powder, a pinch of tumeric powder,1/4 of a teaspoon of mixed cumin and coriander powder.
  18. Add in 3 tablespoons of oil.
  19. Heat the mixture until it simmers.
  20. Pour the mixture over the curry.
  21. Stir in the chopped coriander.
  22. Remove the curry from the stove top.
  23. Serve the curry hot with basmati rice or roti (Indian flat bread)