Heat 3 tablespoons of olive oil over medium heat in a large saucepan. Place the chicken and ¼ teaspoon salt in the pan and saute until golden brown.
Remove the browned chicken and set it aside.
Coat the pan with the remaining 1 tablespoon of olive oil and reduce the heat to low.
Add the cumin seeds, onion, garlic and ginger. Saute for 3 minutes.
Return the pan to medium heat, add the coconut milk to the saucepan then whisk in the curry powder and remaining ¼ teaspoon salt.
Let the curry simmer and thicken for 3 minutes.
Stir in the peas and green beans then bring the saucepan to a boil.
Reduce the heat to medium, return the browned chicken to the saucepan and let simmer for 5 minutes.
Serve the curry over basmati rice (recipe below) and garnish with fresh cilantro.