chicken navratan curry (indian)

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 2 teaspoons cumin seeds
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1/2 teaspoon ground turmeric
• 1 teaspoon chili powder
• 2 tablespoons tomato puree
• 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1 cup chopped carrots
• 1 cup chopped potatoes
• 1 cup chopped fresh green beans
• salt to taste
• 1 cup water
• 1 cup coconut cream

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat vegetable oil in a large skillet over medium heat; add cumin seeds. cook until seeds begin to pop and crackle, 1 to 2 minutes. cook and stir onion and garlic into cumin seeds until onions are slightly softened, about 5 minutes. add turmeric and chili powder; stir to coat. stir in tomato puree until fully incorporated, 1 to 2 minutes.
• cook and stir chicken, carrots, potatoes, and green beans into onion mixture. season with salt. cover the skillet with a lid and lower heat to medium-low. simmer, stirring occasionally, until vegetables are about half cooked, about 10 minutes.
• whisk water and coconut cream together in a bowl; pour into chicken and vegetable mixture. cover skillet and simmer until chicken is fully cooked and no longer pink in the center and vegetables are tender, 5 to 10 more minutes.