This made-from-scratch curry will fill your kitchen with wonderful smells of fresh ginger, garlic, and onion. And it’s easy — it involves just some chopping, including with a food processor, and simmering in a pot. Make some basmati rice on the side and you have an amazing meal.

The recipe comes from the Food Network, which had it in their “Weeknight Cooking” section. That ought to tell you how simple it is to make. If you love a good curry, then try this and, as you enjoy bite after bite, be impressed by your cooking skills.

One note on the use of chicken thighs. Try to use them, and not chicken breast pieces, if you can. Thigh meat is much more tender when cooked and fits well with the creaminess of the sauce.

Serves 4

1 13.5-oz. can coconut milk (do not shake before using)
1 1/2 lbs. skinless, boneless chicken thighs, trimmed of fat and quartered
1 Tbsp. curry powder (Madras curry if possible)
Salt and ground pepper
1/3 cup sliced almonds
1 small onion, roughly chopped
1-inch piece of fresh ginger, peeled and sliced
2 cloves garlic
2 plum tomatoes, roughly chopped
1 cup basmati rice
8 oz. thin green beans, trimmed and halved
1/2 cup chopped cilantro (fresh coriander)

Carefully open the can of coconut milk. The cream will be at the top. Scoop 1 tablespoon of the cream and place in a bowl with the chopped chicken, 1 1/2 teaspoons curry powder, and a big pinch each of salt and pepper. Let sit for 10 minutes.

Meanwhile, in a large, wide pot, lightly toast the almonds over medium-high heat. Occasionally move them around with a spoon as they toast. You’ll know they’re done when you can smell them and see them start to brown. Remove them to a small bowl and reserve the pot.

In a food processor, puree the onion, ginger, garlic, and half the almonds.

Heat 2 more tablespoons of coconut cream in the reserved pot over medium-high heat. Add the onion puree and 1/2 teaspoon salt. Cook, stirring, until the mixture is mostly dry, about 5 minutes. Stir in the tomatoes and the remaining 1 1/2 teaspoons curry powder and cook until softened, about 2 minutes. Stir in the chicken and remaining coconut cream and milk from the can. Cover and simmer until the chicken is cooked through, about 10 minutes. Uncover and simmer until the sauce thickens slightly, about 5 minutes.

While the chicken cooks, make the rice. Put 1 1/2 cups of water in a pot and bring it to a boil. Add the rice, lower the heat to a simmer, cover, and set a timer for 15 minutes. Check the rice once or twice during cooking and give it a stir.

In a bowl, place the green beans with a little water and microwave until bright green, about 2 minutes.

When the chicken and sauce is ready, add the green beans and half the cilantro. Season with salt and pepper as desired. Serve over rice, sprinkled with the remaining cilantro and almonds.