South Indian Chicken and Three-Bean Coconut Curry
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 240 g chickpeas, drained and rinsed
- 240 g red kidney beans
- 240 g tinned black-eyed beans
- 300 ml coconut milk
- 1 onion, finely sliced
- 2 tomatoes
- 1 tsp mustard seeds
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 300 g chicken thigh fillets, diced
Nutrition (per serving)
- Calories
- 531 kcal
- Protein
- 30.6 g
- Carbohydrate
- 33.3 g
- of which sugars
- 6.4 g
- Fat
- 27.8 g
- of which saturates
- 20 g
- Fibre
- 13 g
- Salt
- 1.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 2
Add the sliced onion and fry for 7 minutes until softened.
- 3
Add the diced chicken and cook for 7-8 minutes, stirring, until sealed with no pink remaining.
- 4
Stir in the chilli powder and ground turmeric, then add the chopped tomatoes and cook for 5 minutes.
- 5
Add the chickpeas, kidney beans and black-eyed beans, and simmer for 8 minutes.
- 6
Stir in the coconut milk and simmer for 5 minutes more until thickened.
- 7
Serve hot with rice.
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