Your Cooking Coach
Show MenuHide Menu

Archives

December 2009
M T W T F S S
« Nov   Jan »
 123456
78910111213
14151617181920
21222324252627
28293031  

An Easy Indian Recipe: Chicken with Green Beans

   

Chicken and Green Beans My Mom has been making this chicken dish for a very long time. She usually cuts up a whole chicken and uses all the parts- which is the right way to make a chicken curry of any sort… all the pieces in there are from the same chicken- what a concept?? We don’t do that any more… I end up buying a pack of chicken thighs or chicken breast to use for me daily cooking. I am not happy with the idea of using a bunch of different chickens in one dish- I guess I will start buying whole chickens – soon…

I had a pack of chicken thighs which I decided to cook with green beans. Its a one pot meal concept which I like so much. I started off with whole, skinless, boneless thighs which I shredded after they were cooked. I am not really sure why I did that- somehow it seemed like a good idea at the time. I guess my point is that you can do it either way- serve the thighs or breasts whole or shred them.

If you are using breast- I would suggest browning them in the beginning of the cooking process and then removing them to the side till the beans are almost done. Add the breast pieces at the very end and cook them for a few minutes and they will be perfectly tender.

This was a delicious meal with fresh, homemade rotis- yum! Nothing else was needed- thats right we didn’t have any wine with this meal. I had a small serving of a very spicy chili pickle- delicious!

This is a great dish to make for a crowd as well, enjoy!

  • 1½ pounds boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • ¾ pound green beans, chopped into an inch pieces
  • Salt
  • 1 medium yellow onion, roughly chopped
  • 3 garlic cloves
  • 3 inch piece ginger, roughly chopped
  • ½ cup cilantro

Process the onion, garlic, ginger and cilantro into a smooth paste.

  • 1 teaspoon cumin seeds
  • 3-4 cloves
  • ½ cinnamon stick
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 cup crushed tomatoes
  • 1 teaspoon garam masala
  • Salt
  • 1 cup chicken broth

In a wide saucepan, heat the olive oil. Add the chicken pieces, sprinkle with salt. Brown the pieces on both sides for 5-6 minutes each on high heat. Lower the heat to medium and add the cumin seeds, cloves and cinnamon stick. Saute for a minute and add the processed onion mixture. Saute on medium heat for 5-6 minutes. Add the crushed tomatoes, coriander powder, turmeric and cayenne pepper. Saute for 4-5 minutes. Add the chicken broth and cover with lid. Lower the heat and cook for 13-15 minutes or till chicken pieces are cooked. Take the lid off and add the green beans. Place the lid back on the saucepan and cook for another 7-8 minutes, till beans are tender. Take the lid off and increase the heat. Cook the chicken and beans on high till the excess water has evaporated, about 3-4 minutes. Check for seasonings and serve.