Indian-Style Chicken Curry with Green Beans & Chickpeas

Indian-Style Chicken Curry

with Green Beans & Chickpeas

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Indian-Style Chicken Curry with Green Beans & Chickpeas
Title
  • 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
Cook the rice:
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. 

Prepare the ingredients:
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.

Start the curry:
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.

Finish the curry & serve your dish:
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! 

Tips from Home Chefs

Cook the rice:
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.

Prepare the ingredients:
Start the curry:
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! 

Finish the curry & serve your dish:
Browse Steps
1 of 4