• Boneless Chicken - 350g - cut into small cubes
• Green Beans - 150g
• Onion - 1 medium
• Tomato - 2
• Ginger-garlic paste - 1½ tsp
• Green Chilli - 1 (optional)
• Cinnamon - 1 inch long strip
• Coriander leaves - few
• Oil - 3 tblsp and 1-2 tsp for the end
• Tomato puree - 1 tsp (optional)
• Salt - to taste
• Water - as required

​Marinade:

• Ginger-garlic paste - 1 tsp
• Lemon juice/Vinegar - 2 tblsp
• Turmeric powder - 1/4
• Salt - 1/2 tsp

​Spice powders:

• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp for medium spicy and 2 for very spicy
• Cumin (jeera) powder - 1/2 tsp (optional)

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1. Marinate the chicken pieces with the ingredients listed under marinade for atleast 1 hour.
2. Chop the grean beans. Chop the onion, tomatoes, chilli and coriander leaves.
3. Heat oil in a non-stick pan.
4. Add the chicken pieces and stirfry for about 2-3 minutes. Remove them from the pan and set aside.
5. Add cinnamon and onion into the pan. Fry them for about 4-5 minutes.
6. Add ginger-garlic paste and fry for a minute.
7. Add tomatoes, chilli and all the spice powders; Stir for about 2-3 minutes.
8. Add the chopped beans and fry for about 3-4 minutes.
9. Add the chicken pieces, tomato puree and stir.
10. Cover and cook on a medium heat for about 5-6 minutes or until the beans are cooked well.
11. Boil the curry on a medium heat for few more minutes until the sauce is thickened. Add about 1-2 tsp of oil if the curry starts sticking to the bottom of the pan.
12. Garnish with coriander leaves.