Chicken and Green Bean Coconut Curry

Name: Chicken and Green Bean Coconut Curry
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Indian, Asian
Ingredients: 6 chicken breast halves with skin and bones (5 lb total); 18 inches long) dried hot Indian red chiles; 2 Tbsps coriander seeds; 2 teaspoons cumin seeds; 27 fresh curry leaves; 2 teaspoons salt; 2 Tbsps tamarind (not concentrate) from a pliable block; 3 Tbsps vegetable oil; 118 milliliters boiling-hot water

Chicken and Green Bean Coconut Curry is a gluten free, dairy free, fodmap friendly, and whole 30 main course. One serving contains 213 calories, 25g of protein, and 10g of fat. This recipe serves 6. If you have cumin seeds, boiling-hot water, coriander seeds, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 2 hours. This recipe is typical of Indian cuisine.

Instructions

Break up tamarind, then add to boiling-hot water (1/2 cup) in a heatproof bowl and soak 15 minutes. Mash tamarind with a fork until pulp is dissolved, then pour tamarind mixture through a fine-mesh sieve into a small bowl, pressing hard on solids to extract as much liquid as possible. Discard solids.

Ingredients you will need

Tamarind

Extract

Water

Equipment you will use

Sieve

Bowl

Heat a dry 10-inch heavy skillet (preferably cast-iron) over moderately low heat until hot, about 2 minutes, then toast coriander and cumin seeds, stirring constantly, 2 minutes.

Ingredients you will need

Cumin Seeds

Coriander

Toast

Equipment you will use

Frying Pan

Add 12 curry leaves and toast, stirring constantly, until leaves curl and darken, 3 to 4 minutes.

Ingredients you will need

Curry Leaves

Toast

Add 4 chiles and toast, stirring constantly, until a shade darker, 1 to 2 minutes.

Ingredients you will need

Chili Pepper

Toast

Transfer to a plate and cool completely, then finely grind in grinder.

Pat chicken dry and sprinkle with 1 teaspoon salt.

Ingredients you will need

Whole Chicken

Salt

Heat 2 tablespoons oil in a wide 6-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 8 minutes per batch.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Pot

Transfer to a plate.

Pour off all but 2 tablespoons fat from pot, then cook onions over moderate heat, stirring occasionally, until edges are golden, 5 to 8 minutes. Reduce heat to moderately low, then add ground-spice mixture, garlic, turmeric, and remaining teaspoon salt and cook, stirring frequently (to prevent scorching), about 3 minutes.

Ingredients you will need

Turmeric

Garlic

Onion

Salt

Equipment you will use

Pot

Add coconut milk and tamarind liquid and simmer, stirring, until any coconut-milk solids are dissolved, about 1 minute.

Ingredients you will need

Coconut Milk

Tamarind

Coconut

Milk

Add chicken, skin sides up, in 1 layer (chicken will not be completely covered with liquid) and simmer, covered, until chicken is just cooked through, about 15 minutes.

Ingredients you will need

Whole Chicken

While chicken simmers, cook green beans in an 8-quart pot of boiling salted water until crisp-tender, 3 to 4 minutes.

Ingredients you will need

Green Beans

Whole Chicken

Water

Equipment you will use

Pot

Drain and transfer to a bowl of ice water to stop cooking.

Ingredients you will need

Water

Equipment you will use

Bowl

Drain well.

When chicken is done cooking, transfer with tongs to a cutting board, reserving sauce in pot, and halve each chicken breast diagonally through bone. Put chicken in a deep serving dish and keep warm, covered with foil.

Ingredients you will need

Chicken Breast

Whole Chicken

Bone

Equipment you will use

Cutting Board

Tongs

Aluminum Foil

Pot

Add green beans to coconut sauce and simmer until just tender, about 1 minute.

Ingredients you will need

Green Beans

Coconut

Sauce

While beans simmer, heat remaining tablespoon oil in 10-inch heavy skillet over moderate heat until hot but not smoking.

Ingredients you will need

Beans

Cooking Oil

Equipment you will use

Frying Pan

Add mustard seeds, then cover skillet and cook until seeds make popping sounds, about 5 seconds.

Ingredients you will need

Mustard Seeds

Seeds

Equipment you will use

Frying Pan

Remove lid, then add remaining 15 curry leaves and 2 chiles and cook, stirring, until leaves crackle and chiles darken slightly, about 5 seconds.

Ingredients you will need

Curry Leaves

Chili Pepper

Pour hot oil mixture over coconut sauce and beans, then stir to combine. Season with salt, then spoon sauce and beans around chicken. Discard whole chiles if desired.

Ingredients you will need

Whole Chicken

Coconut

Chili Pepper

Beans

Sauce

Salt

Cooking Oil

•Chicken and coconut sauce, without green beans and spice oil, can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.•Green beans can be cooked and refreshed 1 day ahead and chilled in a sealed plastic bag.*Sometimes called meetha neem or kari patta, curry leaves are available at Indian and Asian markets.

Ingredients you will need

Curry Leaves

Green Beans

Whole Chicken

Coconut

Sauce

Cooking Oil

Equipment you will use

Ziploc Bags

Equipment

Ingredients

Servings:

chicken breast halves with skin and bones (5 lb total)18inches

long) dried hot Indian red chiles 2Tbsps

coriander seeds 2teaspoons

cumin seeds 27

fresh curry leaves 2teaspoons

salt 2Tbsps

tamarind (not concentrate) from a pliable block 3Tbsps

vegetable oil 118milliliters

boiling-hot water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pratsch Organic Gruner Veltliner (1 Liter) with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.