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.