Ingredients
2 tbsp vegetable oil
8 med sized chicken drumsticks
1 clove garlic, finely chopped
2 tspn grated ginger
1 tbsp curry powder
500g potatoes, peeled and cut into ½" cubes
1 green apple, peeled cored and diced
½ cup water
1 tspn salt
freshly ground black pepper
250g green beans, trimmed and cut into 2" pieces
500g tomatoes, peeled and chopped coarsely
½ cup plain yogurt
1 tbsp mango chutney
1. Heat the oil in a large, shallow saucepan over a moderate heat for
1 minute and cook the drumsticks until they have changed color, turning them
over several times - about 10 minutes. Transfer to a plate and set aside.
2. In the same saucepan, fry the garlic, ginger and curry until the mixture
smells aromatic. Add the potatoes and apple and stir until they are coated with
spices. Return the chicken, pour in the water, season with salt and pepper,
cover, and cook for 20 minutes or until the chicken is cooked.
3. Mix in the beans and the tomatoes, cover, and simmer gently until
the beans are tender. If the sauce is too thin, remove the lid and simmer for
a couple of minutes more until it thickens slightly. Mix in the yogurt and mango
chutney and stir. Don't let the sauce boil after the yogurt has been added or
it will separate.
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