Chicken curry is a very popular dish all over the world. Some curries are mild and some are very spicy. I will often make this curry for people who do not like spicy food or for children who are trying curry for the first time. That why this recipe doesn’t have any pepper and the curry power isn’t mild or spicy. It is just a base curry that you can add spice to if you like spicy food.

Ingredients

• 2lb, Chicken Legs/Thighs or 3 Legs 3 Thighs
• 3 Cups Green Beans
• 1/2 Teaspoon Garlic Paste
• 1/2 Teaspoon Ginger paste
• 2 Tablespoons Curry Powder
• 1 Cup Whole Milk
• 1 Teaspoon Salt
• 2 Cups Water
• 1 Medium Onion Sliced
• 2 Large Shallots cut in half

Step 1. Pour milk and water into a stock pot or wok and add in spices and paste. Stir until well combined.

Step 2. Place chicken in mixture skin side down.

Step 3. Add green beans, onions, and shallots on top of chicken and cover with lid.

Step 4. Bring pot to boil and then reduce to simmer for 20 minutes.

Step 5. After 20 minutes flip chicken, place lid back on top and simmer for 20 more minutes. Serve hot with rice or by itself.