Ingredients

• 1.5 pounds skinless , boneless chicken breast,
• salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 teaspoon ground turmeric
• 1 cup onion
• 2 teaspoons fresh ginger
• 2 cloves garlic
• 1 cup tomato
• 2 cups green beans
• 1 teaspoon curry powder
• 1 pinch ground cinnamon
• 0.25 teaspoons ground cumin
• 1 cup jasmine rice
• 2 bays leaves
• 2 teaspoons fish sauce
• 1.5 cups chicken stock

Instructions

1. 1 Pat chicken pieces dry; season with salt and pepper.
2. 2 Melt butter in a large casserole or Dutch oven, and sprinkle with turmeric. Add chicken pieces in a single layer and cook over medium-high heat until lightly browned, 2 to 3 minutes. Turn and brown the other side, 2 to 3 minutes. Transfer chicken to a plate and keep warm.
3. 3 To the same pot, add onion, ginger, and garlic and cook, stirring occasionally, until starting to brown, about 2 minutes. Add tomatoes, green beans, curry powder, cinnamon, cumin, and rice. Stir constantly, until fragrant, about 1 minute. Return chicken and any accumulated juices to the pot, and add bay leaves, fish sauce, and chicken stock. Be sure to stir up all the browned bits from the bottom of the pot into the sauce.
4. 4 Bring to a boil, cover, and reduce heat to low; simmer for 10 minutes. Meanwhile, make raita, if using (See Cook's Note).
5. 5 Adjust the lid to partially cover and vent, and continue to simmer until rice is tender, 10 to 15 minutes longer.
6. 6 Remove from heat, uncover, and let stand for 5 minutes. Serve warm, with raita as a garnish, if desired.

Nutrition per serving