Farasvi Murghi (Chicken with Green Beans)

We were a bit shy on potatoes to use for this dish, but I made it anyway and just went a bit heavy on the chicken and beans. It was nice, but not a standout the way the recent fish curry was. Still, it was a good way to use up the last of our potatoes. And it's fairly healthy and low-fat and even has some vegetables in, so that's hice.

Farasvi Murghi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 450g skinless boneless chicken breasts, cut into 2-cm pieces
• 2 tsp. bottle masala¹
• 1-2 Tbsp. canola (or other neutral) oil
• 4-5 cloves garlic, thinly sliced
• 3 slices fresh ginger (~2x4x0.3cm), julienned
• 225g russet (or other floury) potatoes, cut into 2-cm pieces
• 1 c. water
• 1 tsp. coarse sea salt
• 1 c. fresh or frozen French-cut green beans
• 2 tsp. cornstarch
• 2 Tbsp. chopped fresh cilantro

Directions

1. Toss the chicken with the bottle masala and set aside.
2. Heat the oil over medium-high heat.
3. Add the garlic, ginger, and potato and stir-fry until the vegetables brown around the edges (5-8 minutes).
4. Add the chicken and stir-fry to sear it (3-5 minutes).
5. Add the water and salt and deglaze the pan.
6. Add the beans and bring to a boil.
7. Reduce heat to medium and simmer, covered, stirring occasionally, until chicken is cooked through and potato is fork-tender (15-20 minutes).
8. Spoon a little broth into a small dish and set aside to cool for a few minutes.
9. Mix the cooled broth with the cornstarch and stir this slurry back into the pan.
10. Cook until the sauce thickens.
11. Sprinkle with cilantro and serve.

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¹ Iyer notes that if you do not have any bottle masala on hand (and do not wish to make any), that you can swap it out for Madras curry powder instead. It won't be the same flavour, but should still be very nice. ^Back