Indian-Style Chicken & Brown Rice

with Green Beans & Lime Yogurt

40 MIN

+$1.99/serving 2 Servings

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with Shrimp

From the Test Kitchen

Here, we're coating tender chicken with fragrant vadouvan curry, then basting them in the pan with a savory-sweet tomato achaar and honey glaze to imbue the chicken with deliciously bold, Indian-style flavor. It's perfectly tempered by a bed of zesty rice and a creamy lime yogurt drizzled on top.
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Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Shrimp (Peeled & Deveined)
½ cup Brown Rice
6 oz Green Beans
1 Lime
½ cup Plain Nonfat Greek Yogurt
2 Tbsps Tomato Achaar
2 tsps Honey
1½ tsps Brown & Yellow Mustard Seeds
2 tsps Vadouvan Curry Powder
3 Tbsps Roasted Cashews

step-by-step

instructions

Cook Along

1 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Quarter the lime. Roughly chop the cashews. In a bowl, whisk together the honey, 2 tablespoons of water, and as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the yogurt, the juice of 2 lime wedges, and 2 teaspoons of water; season with salt and pepper.

3 Cook the green beans

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Add the mustard seeds. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook & glaze the shrimp

Pat the shrimp dry with paper towels. Place in a bowl; season with salt, pepper, and the curry powder. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat.

5 Finish the rice & serve your dish

Add the lime zest to the pot of cooked rice; season with salt and pepper. Stir to combine. Serve the glazed shrimp (including any glaze from the pan) with the finished rice and cooked green beans. Garnish with the lime yogurt and chopped cashews. Serve the remaining lime wedges on the side. Enjoy!