Chicken Curry with Steamed Green Beans

Chicken Curry with Steamed Green Beans

A fragrant and quick chicken curry simmered in a coconut milk sauce with a blend of aromatic spices, served with fluffy basmati rice and crisp steamed green beans.

Dietary

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Ingredients

Instructions

  1. Combine 1 cup basmati rice and 2 cups water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Keep covered off heat until ready to serve.
  2. While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 pound chicken thigh pieces and cook for 5-7 minutes until browned. Season with 1/4 teaspoon kosher salt.
  3. Add 1/2 chopped yellow onion to the skillet and cook for 2-3 minutes until softened. Stir in the 2 cloves minced garlic and 1 teaspoon grated fresh ginger, and cook for 1 minute until fragrant.
  4. Stir in 2 teaspoons curry powder, 1/2 teaspoon ground cumin, and 1/4 teaspoon turmeric powder. Cook for 30 seconds, stirring constantly.
  5. Pour in the 1 can light coconut milk and bring the mixture to a gentle simmer. Reduce heat to medium-low and cook for 5 minutes, allowing flavors to meld. Stir in the 1/2 cup frozen green beans and cook for an additional 3-5 minutes, until beans are tender-crisp.
  6. Taste and season with remaining 1/4 teaspoon kosher salt as needed. Serve the chicken curry over the cooked basmati rice, garnished with optional 2 tablespoons fresh chopped cilantro.

Notes

For a little extra heat, a pinch of red pepper flakes can be added with the other spices. This curry keeps well for several days in the refrigerator.

Nutrition (per serving)