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(PHOTO: Michael Le Grange)
Prep Time:
Servings: 6
Cooking Time:
Ingredients
- 45ml - olive oil
- 1 - onion, finely chopped
- 2 - garlic cloves, finely chopped
- 30ml - roasted masala
- 30ml - cumin seeds
- 20ml - ground coriander
- 20ml - fennel seed
- 400ml - tin coconut milk
- 400g - tin tomato purée
- 24 - deboned chicken thighs
- - salt and freshly ground black pepper
- 410g - tin butter beans, drained
- - a handful of fresh coriander leaves, finely chopped
- 100g - butter, cubed
- - TO SERVE
- - rice and plain yoghurt
Method
1. Place a pot in the air-fryer basket and preheat on air-fry function to 180°C.
2. Pour the olive oil into the pot and heat for 1 minute.
3. Add the onion and garlic and sauté for 2 minutes.
4. Add the spices and fry for 4 minutes; stir after 2 minutes.
5. Add the coconut milk and tomato purée and cook for 5 minutes or until the mixture is warmed through.
6. Add the chicken, season with salt and pepper and stir.
7. Air-fry for 40 minutes.
8. Add the butter beans and coriander and stir.
9. Dot butter on top of the stew and allow it to melt, but don’t stir it through.
10. To serve Serve with rice and plain yoghurt.
