Recipes

Bean and Chicken Curry

This was a recipe that I created during lockdown when certain foodstuffs were very scarce. By using what I had in the freezer and on the shelf, I was able to put this together.

For this recipe, I found dried black-eyed beans (also known as black-eyed peas or cowpeas) to work the best. I did try dried red kidney beans when I couldn't get black-eyed beans, but they ended up being a bit too soft and mushy.

Ingredients

• Dried beans
• Chicken breast cut into strips
• Chopped onion/leek
• ½ tsp Ground ginger (you can use use fresh ginger)
• ½ tsp Ground coriander
• 2 heaped tsp Rajah Mild and Spicy Curry
• ½ tsp Dried crushed chilli (optional)
• 1 cup Chicken stock
• 1 heaped tsp Garam masala

Method

Prepare the beans the evening before (I used the Tupperware microwave rice cooker to do this).

Fry the onions/leeks in oil with the spices (use 1 tsp of curry) until the onions start browning.

Move the onions/leeks to one side of the pot and cook the chicken in the paste from the onion/spice mix.

Once the chicken is cooked, remove from the pot.

Add a bit more oil and the drained beans. Mix with the onions and spices. Add the second teaspoon of curry.

Fry for a couple of minutes at a moderate to low heat.

Add the chicken stock and bring to the boil.

Simmer on a low heat for about two hours (add more water if necessary).

Let the sauce rest in a warm place for a couple of hours (I use the Wonder Bag for this).

Return to the cooker and bring to the boil.

Add the garam masala and the chicken and simmer for a few minutes.

Serve on a bed of rice.

Enjoy!

(19 September 2023)

Recipes