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Dinner recipe · from the recipe book

Dry Chicken Bhuna with Green Beans and Carrots

Tender chicken breast seared in a thick, deeply browned onion-tomato masala with cumin and coriander, tossed with crisp-tender green beans, carrots and peas, served over fluffy brown rice.

Dry Chicken Bhuna with Green Beans and Carrots

Ingredients

  • 1¼ lb600 gChicken breast, boneless skinlesscut into 1-inch pieces
  • 1⅓ cups240 gLong-grain brown rice, dryrinsed
  • 2½ cups600 gWater
  • 2 tbsp30 gCanola oil
  • 2 medium220 gYellow onionfinely chopped
  • 5 cloves15 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 medium250 gTomatoesfinely chopped
  • 2 cups cut200 gGreen beanscut into 1-inch pieces
  • 2½ medium150 gCarrotsthinly sliced
  • 1 cup130 gGreen peas, frozen
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1⅛ tsp3 gChili powder
  • 2 tsp4 gCurry powder
  • ¾ tsp5 gSalt
  • 1 tbsp15 gLemon juice
  • 1 cup chopped15 gFresh cilantrochopped

Steps

  1. Prep first: cut the chicken breast, chop the onion and tomato, mince the garlic, grate the ginger, cut the green beans and slice the carrot.
  2. Cook the rice: bring the brown rice, 500 g of the water (most of it) and a pinch of the salt to a boil in a pot, cover, and simmer on low for 40 to 45 minutes until tender; rest covered 5 minutes.
  3. Meanwhile, in a small bowl mix the cumin, coriander, turmeric, chili powder and curry powder to make the spice mix.
  4. Toss the chicken with half of the spice mix and half of the remaining salt.
  5. Heat half of the canola oil in a large skillet over medium-high heat. Sear the chicken 2 to 3 minutes per side until browned, then move it to a plate; it will finish later.
  6. Add the remaining half of the canola oil and the onion to the skillet. Cook 8 to 10 minutes, stirring, until deep golden.
  7. Add the garlic, ginger and the remaining half of the spice mix; stir 1 minute until fragrant.
  8. Add the tomato and the remaining salt; cook 5 to 6 minutes, scraping the pan, until the masala thickens and the oil separates.
  9. Add the carrot, green beans and the remaining 100 g of water; cover and cook 5 minutes until the vegetables are crisp-tender.
  10. Return the chicken and its juices, add the peas, and cook uncovered, stirring, 6 to 8 minutes until the sauce clings dry to everything and the chicken reaches 165°F (74°C) inside.
  11. Stir in the lemon juice, scatter the cilantro over the top, and serve with the rice.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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