Bombay Beans and Chicken
Embark on a culinary journey with this hearty and vibrant Bombay Beans and Chicken recipe, a flavorful fusion of tender chicken thighs and protein-packed red kidney beans simmered in a rich, spiced coconut milk sauce. Infused with the aromatic warmth of cumin, garam masala, and turmeric, this dish is further elevated by fresh ginger, garlic, and a touch of red chili for a subtle kick. Perfect for a midweek dinner or a weekend treat, it comes together in just 45 minutes, making it an ideal choice for busy cooks seeking a wholesome meal. Serve it with fluffy steamed rice or warm naan bread to soak up every bit of the creamy, spiced goodness. This recipe is a one-pot wonder that's as comforting as it is packed with bold flavors, with fresh cilantro adding a bright, herbaceous finish.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 400 grams red kidney beans (cooked or canned)
- 1 medium, finely chopped onion
- 2 medium, finely chopped tomato
- 3 cloves, minced garlic cloves
- 1 inch, grated ginger
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 200 milliliters coconut milk
- 2 tablespoons, chopped fresh cilantro (coriander leaves)
- 1 teaspoon or to taste salt
- 100 milliliters water
Instructions
1. Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds, until aromatic.
2. Add the chopped onions and sauté for 5-7 minutes, until golden brown.
3. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
4. Add the chopped tomatoes, turmeric powder, ground coriander, red chili powder, and salt. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the mixture forms a thick paste.
5. Add the chicken thighs to the pan and cook for 7-8 minutes, stirring occasionally, until the chicken is lightly browned and coated in the spice mixture.
6. Stir in the cooked red kidney beans, coconut milk, and water. Bring to a simmer and reduce the heat to low. Cover and cook for 15 minutes, until the chicken is tender and the flavors are well combined.
7. Remove the lid, stir in the garam masala, and cook for another 2 minutes.
8. Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.0 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1009 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
