South Indian No-Heat Coconut Chicken Curry

1 cup coconut milk (canned)
2 tablespoons vegetable oil
1 large onion, cut in half lengthwise and sliced into very thin half-moons
12 fresh curry leaves, minced
2 large cloves fresh garlic, minced
2 tablespoons peeled, minced fresh ginger
1/4 cup grated fresh or frozen unsweetened coconut, or 2 tablespoons dried
1 1/2 to 2 lbs boneless skinless chicken breasts or thighs, cut into 2" pieces
1/2 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1 teaspoon salt
2 cups fresh green beans, trimmed and cut into 2" lengths
1 cup fresh or frozen green peas
1/4 cup fresh cilantro, chopped

Heat the oil in a large, deep skillet or Dutch oven, and cook the onion over high heat, stirring, until well-browned and soft.
Add the curry leaves, ginger, garlic, and coconut and stir and cook about 1 minute. Add the chicken, turmeric, asafoetida and salt, and cook, turning the pieces occasionally, until the outside of the chicken is browned.
Add the coconut milk and stir, then cover the pan and reduce heat to medium and simmer for 20 minutes or until the chicken is cooked through and tender.
Add the green beans and peas, and cook just until they are bright green and tender-crisp. Remove from heat, and transfer the food to a serving bowl, garnish with the chopped cilantro.

Serve over hot steamed basmati rice (brown or white)

Number of Servings: 6

Recipe submitted by SparkPeople user SKINNYAGAINTX.