Butter Beans Chicken Curry
1/2 kg chicken fillet cut into cubes
1/4 cup oil
1 cup ready fried onions or one onion sliced
Hand full fresh curry leaves
2 whole green chillies (can slit it if you prefer more heat)
2 tablespoons red ginger garlic masala
2 tomatoes liquidized
2 tablespoons tomatoe puree
2 cans Butter beans drain out the liquid
Salt to taste
2 teaspoon kashmiri red chillies
2 teaspoons ground cumin and coriander powder
1 teaspoon turmeric
Heat the oil,add onions saute onion untill it’s light brown(l used ready fried onions)add in the curry leaves and whole green chillies.
Braise lightly to release the aroma of the curry leaves.
Add in the red ginger garlic masala ,braise well,to remove the raw taste of the ginger garlic.
Add in all the dry spices.
Braise a little.
Add in the cubed chicken fillets with half a cup of water,and cook for about 15min.
Add in the liquidized tomatoes and tomato puree, cook untill the gravy gets slightly thick.
Turn the heat down to low.
Add in the butter beans and cook untill the beans are soft.
Add a little water so it doesn’t burn.
Garnish with freshly chopped coriander.
Slit your bread and create a hollow,by removing the the soft inside section,set aside.
Fill the hollow with butterbeans and chicken
curry,filling it up to top creating a heaped look.
Garnish with more coriander.
Serve with a chopped salad.
For the salad l used
Shredded lettuce,grated carrots,sliced red onions,cubed cucumber,red pepper slices,exotic tomatoes,and finely sliced red cabbage.
Season with salt and ground fresh black
pepper,and a drizzle of lemon juice.
Best eaten with your hands,just dig in and enjoy it.