Chicken curry

Ingredients - 1kg chicken thigh fillets sliced - 2 large tbsp yoghurt - 1 tsp curry powder - 1 tsp garam masala - 2 tsp salt - Thumb-size piece ginger, grated - 5 cloves garlic, grated - 400g green beans, cut into thirds - 1 large red onion, sliced - 1 tbsp peanut oil - 1 cinnamon stick - 5 green cardamom pods - 2 dried chillies - rice to serve - coriander to garnish Method 1. Marinate the chicken in yoghurt, curry powder, garam masala, 1 teaspoon salt, ginger and garlic for at least 30 minutes. 2. Heat the peanut oil in a pan and add the cinnamon stick, cardamom pods, and dried chillies, cook this on medium heat for 2-3 minutes. 3. Add the sliced onion and cook until they start to colour, then remove from the pan and set aside. 4. Add the marinated chicken and cook until browned. Then add the green beans, cooked onions and 1/4 cup water, stir well and cook on medium-low heat for 20 minutes. 5. Serve with rice and garnish with coriander.