Ingredients

Method

For the chicken korma:
• 700 g free-range skinless chicken thighs
• 1 T Woolworths vegetable masala spice blend or korma spice blend
• 2 T olive oil
• 400 g sachet Woolworths korma cook-in sauce
• fresh coriander, to garnish
• lime, to garnish
• fresh chilli, to garnish
For the green beans:
• 2 t Woolworths vegetable masala spice blend
• 150 g Woolworths extra-fine green beans
• 1 T olive oil
• lime, for squeezing
• 25 g Woolworths crispy onion sprinkle
• 1 t desiccated coconut
• fresh coriander, to garnish
• fresh chilli, to garnish
For the thali:
• 400 g Woolworths bean curry cook-in sauce
• 50 g Woolworths mini red chilli poppadoms
• 10 Woolworths coriander-and-garlic poppadoms
• 280 g Woolworths chilli pickle
• Woolworths mango pickle
• 70 g Woolworths crunchy nibbles chevda mix

Method

Ingredients

1. Dust the chicken with spice mix. Heat the oil in a pan and pan-fry the chicken until golden.

2. Pour in the cook-in sauce and cook until the chicken is cooked through, about 4 minutes. serve with the thali.

3. Dust the green beans in the spice mix. Heat the oil in a pan until hot, then fry the beans for 1 minute. Remove from the pan and squeeze over the lime.

4. Garnish with crispy onion sprinkle, coconut, coriander, more lime and fresh chilli. Serve with the thali.

Photography: Shavan Rahim
Videography: Kaylene Sauls
Recipes and production: Abigail Donnelly
Food assistant: Bianca Jones

Find more Indian-inspired recipes here. 

Whether you want to expand your repertoire or just add a spicy kick, you’ll find what you need when you shop Woolworths’ new range of Indian-inspired sauces, condiments, pickles, spice blends and pantry basics. Now you can enjoy your favourites, from butter chicken and korma to poppadoms and chutneys, without shelling out for takeaways – or travel.

Shop at Woolworths.