Chicken and Green Beans in Coconut Milk
ekilu Team
ingredients
9
Difficulty
Easy
Time
30'
2 servings
Fresh ingredients
chicken breast
1 unit
onion
1/2 unit
Pantry ingredients
coconut milk
1 3/4 cups
salt
2 pinches
olive oil
3 tbsp
cashew nut
1 handful
cumin powder
1 tsp
green bean
7 oz
cayenne pepper
2 units
Instructions
1
Dice a chicken breast or cut into chunks any size you like.
2
Heat a little olive oil in a skillet and cook the chicken over high heat for 2–3 minutes. Transfer to a plate and set aside.
3
Cut half an onion into medium strips.
4
Open the jar (or can) of green beans. Drain and rinse under running water (you can also open a small can of peas, rinsing under running water).
5
Add a little more oil to the skillet where you cooked the chicken and fry the onion and beans (and peas, if using) over medium heat. Stir the contents of the skillet for a few minutes and season with a little salt.
6
Next, return the chicken to the skillet and add the coconut milk, 2 cayenne peppers, and the ground cumin. Cook over medium-low heat for 15–20 minutes. You’ll notice that the liquid gradually thickens into a sauce. Check the seasoning and add more salt and cumin if necessary.
7
Finish by adding a handful of cashews to the skillet. Serve on a plate with white rice.
Tips & Tricks
This dish is made to have with white rice.
This recipe makes quite a generous serving.
The heat from the cayenne peppers is quite mild. If you like more heat, add 3 or 4 cayenne peppers.
You can also add a diced potato to the dish. You’ll need to add it into the skillet when you add the coconut milk so they cook, and you may need to wait a little longer until they’re soft.
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