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Chicken breast in Kidney beans curry sauce
- 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)
Cut the chicken breast into thin elongated stripes and marinate it with ginger garlic paste , salt, pepper powder, oregano and lime juice for about 30 minutes or overnight in the refrigerator.
Soak the kidney beans in hot water for about 15 minutes. Then, boil it in water adding salt and baking soda(0.25tsp) until it becomes soft. Adding baking soda makes cooking faster.
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.
Now add whey water and cooked beans to the pan and let it simmer for about 2-3 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😊