Chicken and 3 bean curry

Chicken and 3 bean curry

 

At the time of writing this recipe we’re only a few weeks away from Christmas Day.  Every year I seem to have more jobs to get done and this is the time of year that I’m likely to be more relaxed than I should be about my food.  So to combat that I’ve batch cooked a few things for the freezer including this recipe. I have tasty, lean dishes to fall back on when time is short.

Ingredients for 6 servings

500g chicken breast
300g chicken thighs, boneless and skinless
200g lentils, tinned, drained weight
200g chickpeas, tinned, drained weight
200g cannellini beans, tinned, drained weight
80g onions, chopped
1 tbsp coconut oil
1 chicken stock cube
100ml boiling water
4 tbsp balti paste
120g paneer
200g spinach
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Pre-heat your oven to 130°C fan/300°F.
  • Cut the chicken breast into large chunks and the chicken thighs into 15mm strips before placing them into an ovenproof dish along with the chickpeas, lentils and beans.
  • Put a medium frying pan onto the heat and add your coconut oil.
  • When it has melted add the chopped onion and fry these for a few minutes to soften.
  • Add the balti paste to the pan and cook out the paste for approximately 1 minute before pouring this into the ovenproof dish.
  • Sprinkle the stock cube over the mixture and pour on the boiling water before mixing everything thoroughly together with a spoon.
  • Cover the ovenproof dish with foil and place this into the oven for 4 hours.
  • As the curry approaches being in the oven for 4 hours, cut the paneer into cubes and set aside.
  • Put a frying pan onto a medium heat and take a few minutes to wilt the spinach, placing it either on kitchen paper or in a sieve to drain the residual water.
  • Remove the curry from the oven, stir through the paneer and wilted spinach before returning it to the oven for a final hour.
  • After the hour is up, remove the ovenproof dish from the oven and serve.

Notes

  • If your slow cooker is large enough, feel free to use that instead of oven cooking.
  • I like to use low salt stock cubes.
  • If you don’t have the specified beans in your pantry, use what you have.  This is a great dish to add what you have to hand.
  • Remember to completely cool the curry before you freeze it.
  • The balti paste I used for this recipe was Patak’s Balti Paste.
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Nella Foulds
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