Golden Chicken Curry with Coconut Rice and Spiced Green Beans

Name: Golden Chicken Curry with Coconut Rice and Spiced Green Beans
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Cuisine: Sri Lankan
Ingredients: 0.75 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 0.5 cup basmati rice; 0.75 cup water; 0.25 cup light coconut milk; 0.25 teaspoon turmeric powder; 1 tablespoon olive oil; 0.25 red onion (medium, thinly sliced); 1 clove garlic (minced); 0.5 teaspoon fresh ginger (grated); 0.25 teaspoon black mustard seeds; 5 curry leaves; 0.5 teaspoon mild curry powder; 0.25 teaspoon red pepper flakes; 4 ounce green beans (trimmed and halved); 0.25 teaspoon ground cumin

A vibrant Sri Lankan-inspired chicken curry featuring tender chicken simmered in a turmeric-coconut sauce, paired with aromatic coconut rice and lightly spiced green beans.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 2
Cuisine: Sri Lankan
Difficulty: Easy
Cost: $2.72/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Sodium
Low-Sugar

Ingredients

0.75 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
0.5 cup basmati rice
0.75 cup water
0.25 cup light coconut milk
0.25 teaspoon turmeric powder
1 tablespoon olive oil
0.25 red onion (medium, thinly sliced)
1 clove garlic (minced)
0.5 teaspoon fresh ginger (grated)
0.25 teaspoon black mustard seeds
5 curry leaves
0.5 teaspoon mild curry powder
0.25 teaspoon red pepper flakes
4 ounce green beans (trimmed and halved)
0.25 teaspoon ground cumin

Instructions

First, rinse 1/2 cup basmati rice. Combine the rinsed basmati rice with 3/4 cup water and 1/4 cup light coconut milk in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
While rice cooks, heat 1/2 tablespoon olive oil in a medium skillet over medium-high heat. Add 3/4 pound chicken breast and cook for 3-4 minutes, until lightly browned on all sides. Remove chicken from skillet and set aside.
To the same skillet, add 0.25 medium red onion, 1 clove garlic, 1/2 teaspoon fresh ginger, 1/4 teaspoon black mustard seeds, and 5 curry leaves. Sauté for 2-3 minutes, until fragrant.
Stir in 1/2 teaspoon mild curry powder, 1/4 teaspoon turmeric powder, and 1/4 teaspoon red pepper flakes. Cook for 30 seconds until aromatic.
Return the chicken to the skillet. Add 1/4 cup light coconut milk and 1/4 cup water (if needed for thinner sauce). Bring to a gentle simmer and cook for 5-7 minutes, until chicken is cooked through.
While curry finishes, heat 1/2 tablespoon olive oil in a separate small pan over medium heat. Add 4 ounces green beans and 1/4 teaspoon ground cumin. Sauté for 5-7 minutes, until tender-crisp.
Fluff the coconut rice with a fork. Serve the golden chicken curry alongside the coconut rice and spiced green beans.

Notes

Adjust red pepper flakes to control the spice level. This curry reheats well for leftovers.

Nutrition (per serving)

Calories: 480
Protein: 52.8 g
Carbohydrates: 33.6 g
Fat: 15.6 g
Fiber: 5.4 g
Sodium: 75 mg
Saturated Fat: 9.2 g
Sugar: 3.1 g
Cholesterol: 139 mg