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Chicken and Beans Madras Curry
5
from 1 vote
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Course
Main Course
Cuisine
curry
Servings
4
Ingredients
1x
2x
3x
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.
Keyword
chicken, curry, Kevin Dundon, one pot wonder