Chicken, Potato and Butterbean Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 397.1
- Total Fat: 10.3 g
- Cholesterol: 73.1 mg
- Sodium: 148.7 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 9.0 g
- Protein: 34.8 g
View full nutritional breakdown of Chicken, Potato and Butterbean Curry calories by ingredient
Number of Servings: 4
Ingredients
-
2 Raw Chicken Breast Diced
1 Onion finely
400g Baby potatoes
1 Can Butter Beans
1 Can Chopped Tomatoes
1 tsp Garlic Paste
1 tsp Chili Paste
2 tbsp Olive Oil
1 - 2 Chilies
1 Chicken Stock Cube
1 tsp Garam Masala
1 tsp cumin
1.5 - 2 tsp Chili powder
1 tsp Turmeric
2 Cardamom Pods Crushed
2 tbsp Chopped Fresh Coriander
Salt and Pepper to taste
100ml water
Directions
1. Saute onions over a medium heat for around 5 minutes.
2. While the onions are cooking, season the chicken with salt and pepper and brown in a different pan and leave aside.
3. Add all the spices except the garam masala and stir through the onions heating to release their flavours for 2 minutes. Add the garlic and ginger paste and chilies and stir for one minute.
4. Add the chopped tomatoes and water to the curry. Bring to the boil.
5. Remove from heat and blitz with a hand blender a few times to give a smooth but still chunky sauce.
6. Add the potatoes to the curry and continue to cook on medium for 5 minutes.
7. Add the chicken and butter beans to the curry and simmer for 30 mins. 10 minutes before the end, add the garam masala.
8. Garnish with chopped coriander
Serving Size: 4 Servings
2. While the onions are cooking, season the chicken with salt and pepper and brown in a different pan and leave aside.
3. Add all the spices except the garam masala and stir through the onions heating to release their flavours for 2 minutes. Add the garlic and ginger paste and chilies and stir for one minute.
4. Add the chopped tomatoes and water to the curry. Bring to the boil.
5. Remove from heat and blitz with a hand blender a few times to give a smooth but still chunky sauce.
6. Add the potatoes to the curry and continue to cook on medium for 5 minutes.
7. Add the chicken and butter beans to the curry and simmer for 30 mins. 10 minutes before the end, add the garam masala.
8. Garnish with chopped coriander
Serving Size: 4 Servings
