Treat this as one of those quick and easy family meals where chicken comes into its own as a medium hot curry. It’s very simple to prepare, and it also cooks quickly in your microwave.
You need:
1 microwave casserole dish with cover 8 chicken drumsticks, or two per person 2 tbsp peanut butter 2 tbsp Rogan Josh curry paste 1 finely chopped onion 1 thinly sliced carrot 1 tin crushed tomatoes 1 chicken stock cube 125g green beans, cut in half 2 tbsp heavy (double) cream* 1 tbsp cooking oil
.Click the button for a hot tip
Put the oil and onion in the casserole dish and cook, covered, on high for 2 minutes.
Stir the curry paste into the onion, scrape this towards the centre of the dish and put the chicken pieces around the edge. Add the carrot to the middle, cover the dish and cook again on high for a further 3 minutes.
Crumble in the stock cube, add the peanut butter and tomatoes, and stir everything together. Cover and microwave again for five minutes on high.
Finally, add the green beans, reduce the power to medium, and cook for a further 10 minutes, covered. Check to ensure the chicken is cooked by slicing one of the drumsticks to the bone, then stir in the cream and serve over jasmine or basmati rice.
*Using coconut cream will greatly improve this dish, just add one small tin.
