Name: Stir-Fried Chicken with Green Beans (Farasvi Murghi)
Yield: Serves 6
Cuisine: India
Ingredients: 1½ teaspoons coarse kosher or sea salt; 2 teaspoons cornstarch; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1 cup fresh or frozen French-cut green beans (if frozen, no need to thaw); 1 medium-size potato, such as russet or Yukon Gold, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning; 3 lengthwise slices fresh ginger (each 1½ inches long, 1 inch wide, and ⅛ inch thick), cut into matchstick strips (julienne); 4 medium-size cloves garlic, cut into thin slivers; 2 tablespoons canola oil; 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces; 2 teaspoons East Indian bottle masalasee Tip)

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I adore green beans, especially the tender, thin ones that snap with a juicy crispness when broken in two. Pairing them with chicken in this full-bodied, complex-flavored (thanks to the bottle masala) stew makes perfect sense (not to mention color), a union that sings magic when you gobble down forkfuls of the curry served over steamed white rice. And speaking of gobble, breast of turkey is fair game for a switcheroo in the absence of chicken.