1. Cut carrot into ½ inch thick round slices, cut French beans into ½ inch pieces and chop the tomatoes finely. Heat a deep non-stick pan, add olive oil. Add ginger and garlic and sauté. Add onion and sauté till lightly browned.

2. Add turmeric powder, paprika powder and crushed coriander seeds. Stir and add tomatoes. Reduce heat and add carrot, French beans and chicken and continue to sauté for 1 minute.

3. Add chickpeas and sauté for 1 minute more. Add 2 cups water and stir. Increase heat, cover and cook. Chop coriander stems finely.

4. When the chicken mixture starts boiling, add salt, roasted cumin powder and coriander stems. Cover and cook till chicken is cooked. Add cinnamon powder and stir. Switch off the heat.

5. Tear fresh mint leaves and add. Serve hot with pita bread or roti or rice.