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Chicken,Tomato and Green Bean Curry
Used with permission from D&M Publishers Inc
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Chicken,Tomato and Green Bean Curry. Serves 6 to 8
1/2 cup cooking oil
2 cups chopped red onion (1 large)
2 Tbsp chopped garlic (6 medium cloves)
3 cups chopped tomatoes (6 medium)
1 tsp turmeric
1 1/2 Tbsp ground cumin
1 1/2 Tbsp mild Mexican chili powder
1 Tbsp salt
1 tsp ground cayenne pepper (optional)
2 1/2 lbs skinless and boneless chicken thighs, cut in 1-inch strips
1/2 cup water
1 lb green beans, trimmed and cut in 1/2-inch pieces
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Instructions
- Prep and cooking time 45 minutes
- In a large, heavy-bottomed pan, heat oil on medium-high for 1 minute.
- Add onion and sauté for about 8 minutes, or until light golden on the edges. (Don’t overcook the red onion, as it is meant to give a sweeter taste to this curry.)
- Add garlic and saute for 2 to 3 minutes, then add tomatoes and stir well.
- Add turmeric, cumin, chili powder, salt and cayenne and saute for 5 minutes.
- Stir in chicken, pour in water and bring to a boil.
- Reduce the heat to medium, cover and cook for 10 minutes, or until chicken is cooked (juices run clear when it is poked with a knife).
- Remove the lid carefully and stir in green beans.
- Cook, uncovered, for 5 minutes, or until beans are just slightly crunchy
- Serve with Tangy and Spicy Chopped New Potatoes or Brown Basmati Portobello Mushroom Pilaf or Mushroom and Celery Root Basmati Rice Pilaf or eggplant raita as shown
We cook mostly with chicken thighs at home because the organic thighs are cheaper and way juicier than the breast meat. Although this recipe calls for boneless thigh meat, you can just as easily use bone-in
thigh (just make sure it’s enough meat for six servings and add an extra cup of water so that you can get a nice chicken broth in your curry). We add fresh green beans for their flavour, colour and nutritional value, but you can use frozen beans if you’re pressed for time. Remember too, that the juicier and sweeter the tomato, the more flavour this curry will have. Serve this dish with rice, couscous, pita bread, naan or even boiled potatoes.
From the book Vij's at Home—Relax, Honey: The Warmth and Ease of Indian Cooking © 2010, by Meeru Dhalwala and Vikram Vij. Published by Douglas and McIntyre an imprint of D&M Publishers Inc. Photographs by John Sherlock. Reprinted with permission of the publisher.
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