Chicken Navratan Curry (Indian)

Ingredients

• 1 cup carrots chopped
• 1 teaspoon chili powder 
• 1 cup full fat coconut cream 
• 2 teaspoons cumin seeds 
• 1 cup green beans fresh chopped
• 4 cloves garlic minced
• 0.5 teaspoon ground turmeric 
• 1 cup onion chopped
• 1 cup potatoes chopped
• 4 servings salt to taste
• 1 pound chicken breast halves boneless skinless cut into bite-sized pieces
• 2 tablespoons tomato purée 
• 3 tablespoons vegetable oil 
• 1 cup water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat vegetable oil in a large skillet over medium heat; add cumin seeds. Cook until seeds begin to pop and crackle, 1 to 2 minutes. Cook and stir onion and garlic into cumin seeds until onions are slightly softened, about 5 minutes.
2. Add turmeric and chili powder; stir to coat. Stir in tomato puree until fully incorporated, 1 to 2 minutes.
3. Cook and stir chicken, carrots, potatoes, and green beans into onion mixture. Season with salt. Cover the skillet with a lid and lower heat to medium-low. Simmer, stirring occasionally, until vegetables are about half cooked, about 10 minutes.
4. Whisk water and coconut cream together in a bowl; pour into chicken and vegetable mixture. Cover skillet and simmer until chicken is fully cooked and no longer pink in the center and vegetables are tender, 5 to 10 more minutes.