Chicken Curry with Green Beans
By America's Test KitchenPublished on April 21, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
8 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks½ teaspoon table salt ½ teaspoon pepper 1 tablespoon vegetable oil 8 ounces green beans, trimmed and cut on bias into 1-inch lengths1 red bell pepper, stemmed, seeded, and sliced thin1 small onion, minced3 tablespoons curry powder 2 garlic cloves, minced1 (15-ounce) can tomato sauce 1 cup chicken broth
Before You Begin
Serve with chopped fresh cilantro and naan.
Instructions
- Pat chicken dry with paper towels and sprinkle with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until lightly browned, 6 to 8 minutes. Using slotted spoon, transfer chicken to large plate; set aside.
- Add green beans, bell pepper, and onion to fat left in skillet and cook over medium-high heat until onion is softened and beginning to brown, about 4 minutes. Add curry powder and garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, broth, and chicken and bring to boil. Reduce heat to medium and simmer, covered, until chicken is cooked through, about 10 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
8 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
½ teaspoon table salt
½ teaspoon pepper
1 tablespoon vegetable oil
8 ounces green beans, trimmed and cut on bias into 1-inch lengths
1 red bell pepper, stemmed, seeded, and sliced thin
1 small onion, minced
3 tablespoons curry powder
2 garlic cloves, minced
1 (15-ounce) can tomato sauce
1 cup chicken broth
Ingredients
8 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
½ teaspoon table salt
½ teaspoon pepper
1 tablespoon vegetable oil
8 ounces green beans, trimmed and cut on bias into 1-inch lengths
1 red bell pepper, stemmed, seeded, and sliced thin
1 small onion, minced
3 tablespoons curry powder
2 garlic cloves, minced
1 (15-ounce) can tomato sauce
1 cup chicken broth
Ingredients
8 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
½ teaspoon table salt
½ teaspoon pepper
1 tablespoon vegetable oil
8 ounces green beans, trimmed and cut on bias into 1-inch lengths
1 red bell pepper, stemmed, seeded, and sliced thin
1 small onion, minced
3 tablespoons curry powder
2 garlic cloves, minced
1 (15-ounce) can tomato sauce
1 cup chicken broth
Why This Recipe Works
Removing the chicken from the skillet gives the vegetables room to cook and begin browning, thereby building a more deeply flavored curry.
Before You Begin
Serve with chopped fresh cilantro and naan.
Instructions
- Pat chicken dry with paper towels and sprinkle with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until lightly browned, 6 to 8 minutes. Using slotted spoon, transfer chicken to large plate; set aside.
- Add green beans, bell pepper, and onion to fat left in skillet and cook over medium-high heat until onion is softened and beginning to brown, about 4 minutes. Add curry powder and garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, broth, and chicken and bring to boil. Reduce heat to medium and simmer, covered, until chicken is cooked through, about 10 minutes. Serve.
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