Chicken And Green Bean Coconut Curry
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Water (boiling-hot)2 tbsps
Coriander Seed1.5 tsps
Cumin Seed2 tsps
Salt3 tbsps
Vegetable OilDirections:
1
Drain and transfer to a bowl of ice water to stop cooking
2
Drain well
3
Break up tamarind, then add to boiling-hot water (1/2 cup) in a heatproof bowl and soak 15 minutes
4
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
5
Discard solids
6
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
7
Add 12 curry leaves and toast, stirring constantly, until leaves curl and darken, 3 to 4 minutes
8
Add 4 chiles and toast, stirring constantly, until a shade darker, 1 to 2 minutes
9
Transfer to a plate and cool completely, then finely grind in grinder
10
Pat chicken dry and sprinkle with 1 teaspoon salt
11
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
12
Transfer to a plate
13
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
14
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
15
Add coconut milk and tamarind liquid and simmer, stirring, until any coconut-milk solids are dissolved, about 1 minute
16
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
17
While chicken simmers, cook green beans in an 8-quart pot of boiling salted water until crisp-tender, 3 to 4 minutes
18
Drain and transfer to a bowl of ice water to stop cooking
19
Drain well
20
When chicken is done cooking, transfer with tongs to a cutting board, reserving sauce in pot, and halve each chicken breast diagonally through bone
21
Put chicken in a deep serving dish and keep warm, covered with foil
22
Add green beans to coconut sauce and simmer until just tender, about 1 minute
23
While beans simmer, heat remaining tablespoon oil in 10-inch heavy skillet over moderate heat until hot but not smoking
24
Add mustard seeds, then cover skillet and cook until seeds make popping sounds, about 5 seconds
25
Remove lid, then add remaining 15 curry leaves and 2 chiles and cook, stirring, until leaves crackle and chiles darken slightly, about 5 seconds
26
Pour hot oil mixture over coconut sauce and beans, then stir to combine
27
Season with salt, then spoon sauce and beans around chicken
28
Discard whole chiles if desired
29
Break up tamarind, then add to boiling-hot water (1/2 cup) in a heatproof bowl and soak 15 minutes
30
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
31
Discard solids
32
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
33
Add 12 curry leaves and toast, stirring constantly, until leaves curl and darken, 3 to 4 minutes
34
Add 4 chiles and toast, stirring constantly, until a shade darker, 1 to 2 minutes
35
Transfer to a plate and cool completely, then finely grind in grinder
36
Pat chicken dry and sprinkle with 1 teaspoon salt
37
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
38
Transfer to a plate
39
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
40
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
41
Add coconut milk and tamarind liquid and simmer, stirring, until any coconut-milk solids are dissolved, about 1 minute
42
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
43
While chicken simmers, cook green beans in an 8-quart pot of boiling salted water until crisp-tender, 3 to 4 minutes
44
When chicken is done cooking, transfer with tongs to a cutting board, reserving sauce in pot, and halve each chicken breast diagonally through bone
45
Put chicken in a deep serving dish and keep warm, covered with foil
46
Add green beans to coconut sauce and simmer until just tender, about 1 minute
47
While beans simmer, heat remaining tablespoon oil in 10-inch heavy skillet over moderate heat until hot but not smoking
48
Add mustard seeds, then cover skillet and cook until seeds make popping sounds, about 5 seconds
49
Remove lid, then add remaining 15 curry leaves and 2 chiles and cook, stirring, until leaves crackle and chiles darken slightly, about 5 seconds
50
Pour hot oil mixture over coconut sauce and beans, then stir to combine
51
Season with salt, then spoon sauce and beans around chicken
52
Discard whole chiles if desired