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Asian & Oriental Recipes ~ Curry

Madras Chicken with Kidney Beans

Madras Chicken with Kidney Beans

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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.

Chef's Tips:
150g swiss chard or any vegetables of your choice may be used instead of kidney beans.
If you are a spicy-hot lover, add 1/2 - 1 tsp chilli powder during stir-frying of Spice Paste.

Recipe reproduced with kind permission of Asian Home Gourmet.

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