Chicken Curry with Chick Peas, Potatoes and Green Beans
Adding a variety of vegetables in this flavorful chicken curry boosts up the nutrients.
Servings Prep Time
4-6 15mins.
Cook Time
Servings Prep Time
4-6 15mins.
Cook Time
  • 1lb. boneless chicken thighsor chicken tenders, cut into 1 1/2-inch pieces
  • 1/2 large oniondiced
  • 2 garlic clovesminced
  • 1Tbsp fresh gingerminced
  • 2cups green beansstemmed, cut in half
  • 1/2 red bell pepperseeded, cut in 1-inch strips
  • 1 large gold potatocubed into 1/2-inch pieces
  • 1/2can chick peasrinsed and drained
  • 1can coconut milk13 oz.
  • 1Tbsp canola oil
  • 3Tbsp Thai red curry paste
  • 1 small jalapeño pepper
  • 4sprigs fresh cilantro (coriander)chopped
  • Kosher salt and freshly ground pepperto taste
  1. Heat up the oil in a saute pan on medium heat. Saute the garlic and ginger for 1 minute stirring a few times. Stir in the onion and potatoes and cook it for for another 1 minute.
  2. Add the chicken and let it cook for 2 minutes stirring once. Stir in the red curry paste. Let it cook for 20 seconds.
  3. Mix in the red bell pepper, chickpeas, coconut milk and jalapeño pepper (optional). Season it with kosher salt and freshly ground black pepper to your taste. Cover and let simmer for 23 minutes.
  4. Add the green beans and cover again. Let it cook for 7-8 minutes just until beans are tender but still have their bright green color. Adjust the seasoning with salt and pepper to your taste. Sprinkle the cilantro on top before serving. Serve with steamed rice.