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Chicken & Butterbean Curry

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Ingredients

Olive Oil
6 George & Jos Chicken thigh fillets, chopped
2 Onions, thinly sliced
3 Garlic cloves, thinly sliced
5cm Piece ginger, thinly sliced
1 1/2 Tbs Curry powder
2 Long red chillies, thinly sliced
3 Tomatoes, chopped
1 tbs White wine vinegr
400g Can butter beans
Coriander sprigs
Lime wedges
Basmati rice, to serve

Chicken & Butterbean Curry

  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat oven to 170°C. Heat the oil in a large, shallow ovenproof pan over high heat. Add chicken, onion, garlic, ginger, curry powder and half the chillies. Cook, stirring occasionally, for 15 minutes or until well browned. Add tomato and stir to combine.

2
Done

Place pan in the oven and roast for 20 minutes or until sauce is darkened and sticky. Meanwhile, place the vinegar and the remaining chilli in a small bowl and set aside for 30 minutes to pickle. Remove pan from oven.

3
Done

Reserving 1/3 cup liquid, rinse and drain butter beans. Add beans and reserved liquid to curry and return to oven for a further 10 minutes or until reduced slightly. Serve curry with rice, coriander, lime wedges and pickled chilli.

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