Bean stew chicken curry

Bean stew chicken curry

Bean stew chicken curry

add-ins

1 medium onion, generally cleaved

3cm root ginger, generally cleaved

2 garlic cloves, generally cleaved

2 tbsp vegetable oil

1 tsp cumin seeds

½ tsp turmeric

¼ tsp hot bean stew powder or ½ tsp cayenne pepper

230g can cleaved tomatoes

350g potatoes, peeled and cut into unpleasant pieces

500g boneless skinless chicken breasts, cut into 3cm pieces

½ tsp garam masala

2 tbsp slashed new coriander

regular yogurt, to serve

technique

Barrage the onion, ginger and garlic in a nourishment processor with 1 tbsp water until smooth.

Sear the cumin seeds in oil for a couple of seconds. Include the onion glue and tan over a medium high temperature. Include a dash of water on the off chance that it begins to get.

Sprinkle in the turmeric and bean stew. Include the tomatoes and broil for 5 minutes. Blend in the potatoes and 250ml/9fl oz high temp water. Cook secured for 10 minutes.

Include the chicken and garam masala. Stew for 15-20 minutes until cooked. Season with salt. Tip into a vessel, scramble over coriander and present with enhanced rice and common yogurt.