Sunday, December 15, 2013

Chicken and Beans

I was not in the mood for the traditional curry so I decided to stir fry chicken and beans together. This turned out to be a delicious, thick, flavorful gravy. Grab the recipe by clicking the link below.
Chicken & Beans at Abbie's Cafe

  • Boneless chicken, 1" by 1" square chunks about 15
  • Red kidney beans, boiled canned ones, 1 cup 
  • Chickpeas, boiled canned ones, 1 cup
  • Diced tomatoes, canned peeled ones, 1 cup
  • Coarse black pepper, 1/4 tsp
  • Salt, 1/4 tsp
  • Garlic powder, 1/4 tsp
  • Red chili powder, a pinch
  • Hot sauce, 1/4 tsp
  • Vinegar, 1 tbsp
  • Corn flour, 2 tsp
  • Canola oil (or vegetable oil), 1/2 cup
Cooking Instructions
  1. In a skillet, add chicken, coarse black pepper, salt, garlic powder, red chili powder, crushed red pepper.
  2. Add 2 cups water and set to boil. Add red kidney beans and chickpeas too. Poach the chicken until no water remains.
  3. Add oil and fry the contents for a minute.
  4. Add cornflour and fry well until the white cornflour turns brownish and coats the chicken and other contents.
  5. Add diced tomatoes and cook for a good two minutes.
  6. Add 1/2 cup water, hot sauce, and vinegar, and cook on a simmer until a thick gravy-like consistency is achieved.
  7. Serve with boiled rice!

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