Chicken and Beans Madras Curry

Chicken and Beans Madras Curry

5 from 1 vote
Course Main Course
Cuisine curry
Servings 4


  • 1 tbsp vegetable oil or ghee
  • 2 onions chopped
  • 1 red pepper sliced - optional
  • 400 g chicken breasts diced
  • 2 garlic cloves chopped
  • 2 tbsp. madras paste
  • 1 tin chopped tomatoes
  • 1 tin mixed beans
  • 200 ml chicken stock
  • 1 tsp hot chilli powder optional
  • Salt and pepper
  • Steamed Basmati rice to serve
  • 4 tbsp fresh coriander chopped


  • 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.
Keyword chicken, curry, Kevin Dundon, one pot wonder

Love this recipe? Why Not share it!