Recipes
non-veg
Chicken breast in Kidney beans curry sauce
By Nafeesa Saleh
⏳ Prep Time: 45 minute
24 Jul 2020
Nutritional Overview
Calories
493.5 kcal
Protein
50.8 gm
Carbs
37.7 gm
Fats
15.5 gm
Ingredients
Chicken breast - 150gm
Kidney beans - 50gm
Ghee/oil - 10gm
Whey water - 150gm
Capsicum- 50gm
Green elongated chilly- 20gm
Ginger - 5gm
Garlic- 5gm
Dry spices - red chilly powder(1.5 tsp), coriander powder (0.5 tsp), turmeric powder (0.5tsp), salt, pepper powder, oregano
Onion- 50gm
Tomato- 100gm
Whole spices- cardamom, cinnamon stick, cloves and bay leaf (1 to 2)
Method
Step 1
Cut the chicken breast into thin elongated stripes and marinate it with ginger garlic paste , salt, pepper powder, oregano and lime juice for about minutes or overnight in the refrigerator.
Step 2
Soak the kidney beans in hot water for about minutes. Then, boil it in water adding salt and baking soda(.tsp) until it becomes soft. Adding baking soda makes cooking faster.
Step 3
In a pan, add ghee and chopped onion and whole spices and sauté it until it becomes translucent. Then add chopped tomato and all dry spices and sauté it continuously until it leaves oil.
Step 4
Now add whey water and cooked beans to the pan and let it simmer for about - minutes on high flame. Now, add marinated chicken and let it cook with covered lid until it becomes tender. And it’s ready to eat😊
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