Ingredients
Method
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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.
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