Ingredients

Adjust Servings:

	2 tbs Olive oil
	6 pieces Chicken thigh fillets chopped
	2 Onions thinly sliced
	3 Garlic Cloves thinly sliced
	5cm piece (25g) Ginger thinly sliced
	1 1/2 tbs Curry Powder
	2 long Red chilies thinly sliced
	3 Vine-ripened tomatoes chopped
	1 tbs White vinegar
	400g can Butter beans
	Coriander sprigs and lime wedges to serve
	Basmati rice to serve

Nutritional information

241

Kcal

28g

Protein

Fat

Fiber

27g

Carbs

Sugar

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chicken and Butter Bean Curry

Name: Chicken and Butter Bean Curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 Servings
Cuisine: Indian
Ingredients: Olive oil: 2 tbs; Chicken thigh fillets: 6 pieces; Onions: 2; Garlic Cloves: 3; Ginger: 5cm piece (25g); Curry Powder: 1 1/2 tbs; Red chilies: 2 long; Vine-ripened tomatoes: 3; White vinegar: 1 tbs; Butter beans: 400g can; Coriander sprigs and lime wedges; Basmati rice

Features:

Cuisine:

Indian

A low-fat curry dish that is baked in the oven. It only uses a few ingredients, but it has a rich flavor.

1 hours
Serves 4
Easy

Ingredients

2 tbs Olive oil
6 pieces Chicken thigh fillets
chopped
2 Onions
thinly sliced
3 Garlic Cloves
thinly sliced
5cm piece (25g) Ginger
thinly sliced
1 1/2 tbs Curry Powder
2 long Red chilies
thinly sliced
3 Vine-ripened tomatoes
chopped
1 tbs White vinegar
400g can Butter beans
Coriander sprigs and lime wedges
to serve
Basmati rice
to serve

Directions

We’re serious about the spices !

Steps

1 Done	Preheat oven to 170°C, heat the oil in a pan over high heat.
2 Done	Add chicken, onion, garlic, ginger, curry powder and half the chilies. Stir occasionally, for 13-15 minutes or until well browned. Add tomato.
3 Done	Place pan in the oven and roast for 20 minutes or until sauce is darkened and sticky.
4 Done	Meanwhile, place the vinegar and the remaining chili in a small bowl and set aside for 25-30 minutes to pickle.
5 Done	Remove pan from oven. Reserving 1/3 cup (80ml) liquid, rinse and drain butter beans. Add beans and reserved liquid to curry and return to oven for a further 10-15 minutes or until reduced slightly.
6 Done	Serve curry with rice, coriander, lime wedges and pickled chili.

Comment
Jude

Jude

I love to put my heart into every meal, as I know it makes the dining experience just that much better for the customer. I desire to grow in my career or even an opportunity to make a difference in this interesting website. To handle and stay calm despite an overwhelming number or variety of orders. I like watching TV ,studying books and taking courses. Good chefs are always improving their skills. Let the manager know how you’re becoming a better cook!