Chicken and Beans Madras Curry
Ingredients
- 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
Instructions
- 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.
