30g coconut oil
8 sprigs curry leaves
1 tsp brown mustard seeds
1 large onion, halved, thinly sliced
3cm piece fresh ginger (15g), finely grated
5 garlic cloves, crushed
1 long red chilli, finely chopped
450g chicken thigh, cut into chunks
3 carrots, thinly sliced
400g can coconut cream
1 small banana, cut into 1cm cubes
250g green beans, trimmed
3/4 tsp ground turmeric
Sliced long green chilli, steamed basmati rice and lime wedges, to serve
Heat coconut oil in a large saucepan over high heat. Add curry sprigs and cook, turning, until crisp. Set aside with tongs.
Add mustard seeds and cook, untouched, for 30 seconds until they crackle. Add onion and cook, stirring occasionally, for 5 minutes or until onion is golden. Add ginger, garlic and red chilli and cook, stirring constantly, for 1 minute. Add chicken and carrot and season. Cook, stirring occasionally, for 4-5 minutes until chicken starts to colour. Stir in 100ml water, then add coconut cream, banana, beans, turmeric and half the crispy curry leaves. Stir to combine.
Bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until chicken is cooked. Check seasoning.
Sprinkle with remaining curry leaves and green chilli and serve with rice and lime wedges alongside.