Malaysian Chicken Curry - cooking recipe

Ingredients

2 1/2-3 lb whole chicken
1 tbsp vegetable or peanut oil
1 medium onion, chopped
1 large carrot, coarsely chopped
2 medium potatoes, chopped
1 cup (8 oz) canned Malaysian or Thai curry sauce
2/3 cup canned coconut milk
5 oz green beans, trimmed, halved (about 1 1/3 cups)
1 lb broccoli, cut into florets
2 cups cooked rice, to serve
None None Tomato and cucumber, to serve

Preparation

Place chicken on a cutting board, breast-side down. Using kitchen scissors cut along each side of backbone; remove and discard backbone. Flatten chicken. Cut into 8 pieces.
Heat oil in a large skillet over moderate heat. Sear chicken, in batches, until golden. Transfer to a heatproof plate.
Add onion, carrot and potato to pan; saute for 5 minutes or until tender. Add curry sauce, coconut milk and 1/2 cup water.
Return chicken to pan. Bring to a boil. Reduce heat. Simmer, uncovered for 25 minutes or until chicken is cooked through.
Add beans and broccoli: cook for 8 minutes or until vegetables are tender. Serve curry with rice, tomato and cucumber.