Name: Yellow Curry Chicken with Green Beans and Potatoes
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 2
Cuisine: Indian
Ingredients: Pinch of ground cumin; ¼ tsp red pepper flakes, plus more if needed; 1 tbsp brown sugar; ¼ cup/60 ml water; 8 oz/225 g boneless, skinless chicken breast, cut into bite-size pieces; 2 tsp minced fresh cilantro; 1 garlic clove, minced; ½ lime, cut into wedges; 1 tbsp peeled and minced fresh ginger; Pinch of ground cinnamon; Pinch of ground cloves; 2 tbsp vegetable oil; 2 tsp fish sauce (nam pla); Salt and Freshly ground black pepper; Microwave steam-in-the-bag rice for serving; One 14-oz/400-ml can unsweetened coconut milk; 6 oz/170 g new potatoes, scrubbed and cut into slices ¼ in/6 mm thick; ¼ tsp ground turmeric; 1 small yellow onion, thinly sliced; 1 shallot, minced; 1 cup/140 g frozen green beans, thawed; ¼ tsp ground coriander

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 5

Appears in

One Pan, Two Plates

By Carla Snyder

Published 2013

About

I love the sweet-hot-spicy-rich flavor of curries. Since yellow curry traditionally has less heat than a red or green one, it’s the perfect Indian dish for spice newbies or those who are sensitive to the heat of chiles. But don’t let this dish’s mild manner fool you. It really satisfies with the fresh flavors of garlic, ginger, coriander, cumin, turmeric, and cinnamon, and will wow you in a way that a jar of packaged curry powder never could.