In a sauté pan, over medium heat, Heat 1 tbsp oil and add 2 onions and chopped peppers. Sauté for 3-4 minutes until coloured.
Add the chicken. Stir once and cook over high heat to colour the chicken pieces too for a further 2 minutes or so.
Add in the garlic and the madras paste and stir to coat the flavour on the chicken and onions.
Then, stir in the tomato, mixed beans and stock. Check the seasoning and add extra chilli powder if desired.
Cover and simmer on a low heat for 8-12 minutes, until the chicken is tender. Check the seasoning.
Serve the curry with rice and a sprinkle of coriander.