Indian-Style Chicken Curry

with Green Beans & Chickpeas

25 MIN

4 Servings

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From the Test Kitchen

In this quick-cooking curry, a duo of Indian-spiced tomato chutney and coconut milk lends bold, fragrant flavor to our sautéed chicken, snappy green beans, and crisp sweet peppers, while a bed of fluffy jasmine rice rounds out the dish on a hearty note.

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Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Chopped Chicken Breast
1 15.5 -Ounce Can Chickpeas
1 cup Jasmine Rice
6 oz Green Beans
½ lb Sweet Peppers
2 Scallions
1 oz Sweetened Toasted Coconut Chips
2 Tbsps Ghee
¼ cup Savory Tomato Chutney
1¾ cups Light Coconut Milk

step-by-step

instructions

Cook Along

1 Cook the rice:

Remove the ghee from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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:

While the rice cooks, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Cut the green beans into 1-inch pieces. Combine in a bowl; add the sliced white bottoms of the scallions. Drain and rinse the chickpeas.

3 Start the curry:

While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat the ghee on medium-high until melted. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the pepper-green bean mixture; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened and the chicken is browned. Transfer to a bowl.

4 Finish the curry & serve your dish:

To the same pan, add the tomato chutney, drained chickpeas, and coconut milk; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the liquid is slightly thickened. Add the browned chicken and vegetables. Cook stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the curry over the cooked rice. Garnish with the coconut chips and sliced green tops of the scallions. Enjoy!