Step 1

Heat 1 teaspoon of the oil in a large saucepan over medium heat. Add one-quarter of the chicken and cook, turning, for 3 mins or until lightly browned. Transfer to a bowl. Repeat, in 3 more batches, with the remaining oil and chicken. Add the onion to the pan and cook, stirring, for 5 mins or until very soft and lightly golden. Stir in the garlic, ginger, cumin, mustard seeds, turmeric, garam masala and chilli powder and cook, stirring, for 1 min.

Step 2

Stir in the tomato and stock. Add the chicken and bring to a simmer. Reduce heat to low and cook, covered, for 30 mins.

Step 3

Add beans and cook, uncovered, for 3 mins or until the beans are just tender. Stir in the coconut milk and heat through. Serve with basmati rice and pappadums.