- Heat the oil in a medium sized saucepan. Add the whole spices from the packet and stir-fry for 20 seconds or until they puff up.
- Add in both sauces and bring to a boil. Add the chicken and return to a gentle simmer, cover and cook for 20m (35m if the bone is in), giving the pot the occasional stir and adding a splash of water if the pot is drying out.
- Add the green beans and dill and cook for a further 5 minutes or until the chicken and beans are both cooked through. Season lightly but a fair amount of freshly ground black pepper. Squeeze in lemon juice to taste and serve.
In a 10 minute hurry?
Dice chicken fillets into 1” cubes and add the chicken and beans at the same time, cook until done. Around 5-6m.