Servings 2 servings
Ingredients
For the curry chicken:
- 1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- 4 Tablespoons olive oil
- 1/2 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon freshly grated ginger
- 1 (14-oz.) can unsweetened coconut milk
- 2 Tablespoons curry powder
- 1 cup frozen peas
- 1 1/2 cups green beans, cut into 1-inch segments
- Fresh cilantro, for garnish
For the basmati rice:
- 1 cup basmati rice
- 1 3/4 cups water
- 1 teaspoon cumin seeds
Instructions
For the curry chicken:
- 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.
For the basmati rice:
- Combine the rice and water in a saucepan. Let the rice soak for 20 minutes.
- Bring the mixture to a boil then cover.
- Reduce heat and let simmer for 15 minutes.
- Remove from heat and let stand, covered, for 10 minutes.
- Stir in the cumin seeds while fluffing with a fork and serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!