Kidney beans, Peas and Chicken Stew or Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry
Cuisine: Indian
Serves: 4 People
Ingredients
  • Oil- 1½ tbsp
  • Whole cardamom- 2
  • Whole cloves- 2
  • Cumin seeds- 1 tsp
  • Ginger, chopped- 1 inch slice
  • Garlic, chopped- 1 large clove
  • Onion, chopped-1
  • Salt- to taste
  • Chicken breast, diced- 1 breasts
  • Ground pepper- ½ tsp
  • Peas- ½ cup
  • Tomato, chopped- 1
  • Chili powder- 1 tsp
  • Cumin powder- ½ tsp
  • Coriander powder- 1 tsp
  • Fennel powder- 1 tsp
  • Tomato paste- 2 tbsp
  • Kidney beans, canned- 1 can (drained and rinsed with water)
  • Water- 1 cup
  • Cilantro, chopped- 1 handful
Instructions
  1. Place a large non-stick pan over medium heat, add oil.
  2. Add whole cardamom, cloves and cumin seeds, saute till aromatic for a few seconds.
  3. Add chopped ginger and garlic, saute till golden in color.
  4. Add onion, sprinkle a few pinches of salt and cook till onions turn light golden in color.
  5. Add the diced chicken breast, season with ground pepper and salt.
  6. Cook covered till chicken has almost cooked.
  7. Add peas and chopped tomato, cook covered till tomato gets mashed up.
  8. Add chili powder, cumin powder, coriander powder and fennel powder, combine well and saute for a minute. Add more chili powder if you need more spice.
  9. Add tomato paste, combine well.
  10. Taste and add more salt if needed.
  11. Now, add kidney beans and water. Cook covered for 10 minutes.
  12. Sprinkle chopped cilantro and cook for a few more seconds.
  13. Remove the pan from the heat and keep it covered.
  14. Serve warm with rice or rotis.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/kidney-beans-peas-and-chicken-stew-or-curry/