Asian & Oriental Recipes ~ Curry
Madras Chicken with Kidney Beans
Serving: 4 people.
Preparation: 5 minutes. Cooking: 25 minutes.
1 packet Indian Chicken Curry Spice Paste
450g chicken fillets, cut into bite-sized pieces
3 potatoes (300g), cut into bite-sized pieces
150g kidney beans, drained
2 cups (440ml) coconut milk or milk
4 tbsp tomato paste
1 tbsp vegetable oil
3 tbsp almond flakes as garnish (optional)
Heat oil in a non-stick saucepan on medium heat.
Add Spice Paste, stir-fry for 1 minute. Add meat and potatoes, stir-fry for 2 minutes.
Stir in tomato paste, coconut milk or milk and bring to boil.
Simmer uncovered for 15 – 20 minutes.
Add beans and simmer for 1 minute or until cooked.
Garnish and serve hot with rice, noodles, pasta or Naan bread.
150g swiss chard or any vegetables of your choice may be used instead of kidney beans.
If you are a spicy-hot lover, add ½ - 1 tsp chilli powder during stir-frying of Spice Paste.
Recipe reproduced with kind permission of Asian Home Gourmet.