Chicken and Green Bean Coconut Curry

Chicken and Green Bean Coconut Curry
Photo by Mikkel Vang


  • 2 teaspoons salt
  • 6 3-inch-long dried hot Indian red chiles
  • ½ cup water
  • 27 fresh curry leaves
  • 1 ½ teaspoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons tamarind (not concentrate) from a pliable block
  • + 2 more ingredients
    • 3 tablespoons vegetable oil
    • 6 chicken breast halves with skin and bones (5 lb total)

Break up tamarind, then add to boiling-hot water (1/2 cup) in a heatproof bowl and soak 15 minutes. 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. Discard sol...

View full recipe at Epicurious


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