How To Make Chicken, Potato & Green Bean Curry
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 2 chicken breasts, diced
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of ginger
- 2 potatoes, peeled and cubed
- 1 cup of green beans, trimmed
- 1 can (400 ml) of coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
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In a large pot, heat the vegetable oil over medium heat. Add the chicken and cook until browned on all sides. Remove from the pot and set aside.
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In the same pot, add the chopped onion and minced garlic. Cook until the onion is soft and translucent.
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Add the curry powder, turmeric, cumin, and ginger to the pot. Stir well to coat the onions and garlic with the spices.
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Add the diced potatoes and green beans to the pot. Stir to coat them with the curry mixture.
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Return the cooked chicken to the pot and pour in the coconut milk. Stir well to combine all the ingredients.
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Bring the curry to a simmer and cook for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
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Season with salt and pepper to taste. Serve the chicken, potato, and green bean curry over steamed rice and garnish with fresh cilantro.
Nutrition
- Calories : 380kcal
- Total Fat : 14g
- Saturated Fat : 9g
- Cholesterol : 66mg
- Sodium : 120mg
- Total Carbohydrates : 28g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 34g
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